—Brenda Lewing, Many, Louisiana
- 3 cups sunflower kernels
- 2 cups flaked coconut
- 1 cup crisp rice cereal
- 1 cup packed brown sugar
- 1 cup light corn syrup
- 1 cup peanut butter
- In a large bowl, combine the sunflower kernels, coconut and rice cereal. In a saucepan, combine brown sugar and syrup. Bring to a boil; boil and stir for 2 minute.
- Remove from the heat; stir in peanut butter until well blended. Pour over sunflower mixture; stir until coated. Press into a greased 13-in. x 9-in. pan. Cool; cut into bars. Yield: 3 dozen.
Originally published as No-Bake Sunflower Bars in Birds & Blooms October/November 2000, p55
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