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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Pressure cook then air fry crisp lid — tender and crispy in one pot
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Pressure cook then air fry crisp lid — tender and crispy in one pot
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
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In a 10- to 12-inch frying pan over medium heat, stir sesame seed, sunflower seed, pecans, and almonds until sesame seed is pale gold, about 3 minutes. Add coconut and stir until sesame seed and coconut are golden, about 2 minutes. Stir in cereal and cranberries. Remove from heat. Meanwhile, in a 5- to 6-quart pan, combine peanut butter, 2 tablespoons butter, and marshmallows. Stir often over low heat until marshmallows melt and mixture is smooth, about 5 minutes. Add cereal mixture and mix quickly to coat evenly. Pour into a buttered 9- by 13-inch pan or dish. Cover with foil and, using pot holders to protect your hands, press firmly to make an even layer. At once, peel off foil. Cool or chill until mixture is set. Cut into 24 bars, each about 1 1/2 by 3 inches. Serve, or store airtight at room temperature up to 3 days.