Best puffed rice cereal bars

Ingredients

4 c

puffed rice cereal (organic, unsweetened, or use whole cooked brown rice)

1 1⁄2 c

dried cranberries (use organic cranberries, if very hard, soak for 1 hr before using)

1⁄2 c

sunflower seeds (use organic)

1⁄2 c

roasted pumpkin seeds (use organic, dry roast in hot pan until seeds start to pop)

1⁄4 c

wheat germ (optional, or use 1-2 Tbsp. freshly ground flax seed meal)

1⁄2 c

tahini

3⁄4 c

raw honey

1⁄2 c

coconut oil (use organic. This is optional, but the bars hold better together with it.)

1 c

peanut butter (or almond butter)

1 t

vanilla extract (use real pure vanilla extract)

Instructions

In a large bowl, combine cereal, cranberries, sunflower seeds, pumpkin seeds and wheat germ. Set aside.

Combine tahini, honey, coconut oil, vanilla and nutbutter in a saucepan and heat over medium heat, stirring constantly, until starting to bubble, combined and smooth.

Pour tahini mix over dry ingredients and stir until all is well coated and mixed.

Line a 9'x13" baking dish with parchment paper (sticks better if you spray the pan first with some cooking spray).. Pour cereal mix in dish, press in and down with spatula.

Let cool for at least 1 hr, best is in the fridge or freezer.

Take out of dish, cut in bars. Store in fridge or freezer, or they will get crumbly.

Adjust the amount of honey to your taste. The original recipe calls for 1 cup, but I find that too sweet. If you find the 3/4 cup to sweet, you can reduce to 1/2 cup, but may have to increase the nutbutter or coconut oil to keep the bars together.

Source: found it on some website, modified it a little
Prep time: 2 hours	Cooking time: 10 minutes	Total time: 2 1⁄6 hours