Mmm... Rice crisps with chocolate and peanut butter, and one cup of sunflower seeds to reduce the guilt by a smidgen. But not too much. Try other nut butters or other nuts and seeds if you like, or substitute cornflakes for some or all of the crispy rice cereal.
1 box gluten free crispy rice cereal (about 7 cups)
1 cup roasted unsalted sunflower seeds
2 tbsp sesame seeds (optional)
1 cup packed brown sugar
1 cup corn syrup
1 cup unsweetened smooth organic peanut butter
1 cup chocolate chips
Lightly grease a 9x13" pan.
In a large bowl, combine crispy rice cereal and seeds. Stir lightly.
In a heavy-bottomed saucepan, combine sugar and corn syrup. Cook and stir over medium heat until sugar dissolves and the mixture just begins to boil. Remove from heat. Stir in peanut butter and chocolate chips until well blended and chocolate is melted.
Stir peanut-butter mixture into cereal and seeds. Press into the prepared pan and allow to cool before cutting into small, rich squares.
