CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-05-29
Serves: any
Prep Time: 30-60m
Difficulty: average
Backpacking: No
Ingredients
- 1/3 C. sesame seeds.
- 1/3 C. hulled sunflower seeds.
- 1/3 C. chopped pecans or walnuts.
- 1/3 C. chopped almonds.
- 1/3 C. unsweetened dried coconut.
- 3 1/2 C. crisp toasted rice cereal (such as Rice Crispies).
- 1 C. dried cranberries.
- 3 TBSP. peanut butter.
- 2 TBSP. butter or margarine.
- 7 C. (12 oz.) mini-marshmallows.
Instructions
These make-ahead trail bars are a hit with the kids and adults alike. In a medium frying pan over medium heat, combine sesame seeds, sunflower seeds, pecans and almonds until sesame seeds are a pale gold, about 3 minutes. Add coconut and stir until sesame seeds are golden, about 2 minutes. Stir in cranberries and cereal. Remove from heat. Next, combine peanut butter, butter, and marshmallows in a 5-6 qt. pan. Stir often over low heat until marshmallows are melted and mixture is smooth, about 5 minutes. Add cereal mixture and stir quickly to coat evenly. Pour into in a buttered 9 x 13 pan and use the back of a buttered spatula to press into a firm layer. Cool until bars are set and cut into 24 pieces. Store in an airtight container or storage bags for up to three days.
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