Sunday, March 22, 2009
I've been making a few things lately using different nut butters given the controversy recently over tainted peanut butter. Not that I'm nervous about using peanut butter, just because it would be a novelty for me to bake using cashew butter, almond butter, etc. Check out my posts Whipped Cashew Butter Cookies or Almond Butter Butterscotch Squares.
This time I decided to experiment using Sunflower seed butter. It is suprisingly light and delicious. This recipe is a snap to make.
Interestingly enough, Sunflower seed butter is good for you. To quote: Sunflower seed butters are high in protein, nutrients and unsaturated fats, low in saturated fats, and, of course, no cholesterol or trans fatty acids. In addition, they are important allies in decreasing the risk of heart disease. Sunflower Seed Butter is a "powerhouse" of vitamins and minerals, including selenium, zinc, potassium, iron and protein.
Ingredients and Method:
1 cup Sunflower seed butter
1 stick butter
1 large bag peanut butter chips
10 oz marshmallows
6 cups rice krispies (approximate)
Place Sunflower seed butter, butter, peanut butter chips in a bowl and microwave for 30 seconds at a time until melted. Mix together well. Add marshmallows and microwave in 30 second intervals until marshmallows are melted. Mix until marshmallow is fully incorporated.
Add rice krispies in two cup batches and stir in. You can vary the amount of the cereal you want in the bars.
Line a 12 x 9 pan with waxed paper, scrape mixture into pan and using the back of large spoon press the mixture down and into the corners of the pan.
Chill in refrigerator for an hour until hardened.
Cut bars into squares.