Ingredients
3 c. crispy rice cereal
3 c. toasted oat cereal
1 1/2 c. raisins
1/2 c. sunflower nuts
1 c. honey
3/4 c. sugar or fructose
2 c. natural peanut butter
1 tsp. vanilla
1 c. semi-sweet chocolate chips (optional)
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Stand mixer for bread dough, pastry, meringues, butter churning
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Combine cereal, raisins, sunflower nuts (and chocolate chips) in a large bowl. Combine honey and sugar in a medium pan; heat over medium heat 2 to 5 minutes or until mixture comes to a boil. Boil 1 minute. Add peanut butter and vanilla; stir until peanut butter is melted. Pour over cereal mixture; mix well. Press mixture into greased 15 x 10 x 1-inch baking pan. When cool, cut into 1 1/2-inch squares. Makes 5 dozen bars.