Lately, I’ve found myself making almost every single recipe for some sort of blogging event. Which also means, that lately, I’ve also found myself making or writing about each and every single recipe right before it was actually due. What can I say? I totally suck at deadlines. And you know what, I’m kind of sick of deadlines, and also a bit sick of making something because I feel like I have to make it, and not because I actually want to. So, today I’m sharing a recipe I made just for the freaking hell of it. Just because I thought, hmmm, I’ve got a ton of Valentine chocolate covered sunflower seeds, and I wonder if the recipe idea in my head would actually work.

Know what? It did. It’s totally possible to mix s’mores bars and rice krispies treats into one friggin’ fantastic cookie bar. And, if you throw in lots of chocolate covered sunflower seeds, things get even better. So, here’s to doing things you feel like doing and actually having them turn out. Don’t believe me? Then whip up a batch of these cuties. They’re sweet, chewy, crispy; all the good words. They’re also pretty easy to make seasonally festive with different colors of chocolate covered sunflower seeds. That’s an added bonus and my way of hinting that it’s almost Valentine’s Day. Now, if I could only remember if I signed up for any events for that.

Ingredients:

• 2/3 Cup Unsalted Butter, Room Temperature
• 2/3 Cup Granulated Sugar
• 1/2 Teaspoon Kosher Salt
• 1 Egg
• 1 Tablespoon Vanilla
• 1/2 Cup All-Purpose Flour
• 2 1/2 Cups Rice Krispies Cereal
• 1 Cup Chocolate Covered Sunflower Seeds, Divided
• 20 Marshmallows, Cut into Quarters
• 1/2 Cup Miniature Semi-Sweet Chocolate Chips

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream the butter and sugar together on medium speed for 2 minutes.
3. Add the egg; mix for 30 seconds. Add the vanilla; mix for 30 seconds.
4. Using a silicone spatula, mix the flour into the mixture until just incorporated. Using the same spatula, fold the cereal in until evenly distributed.
5. In the bottom of a parchment paper-lined 9×13 metal cake pan, evenly spread out all but 1/2 cup of the cookie bar mixture.
6. Top evenly with 1/2 cup of chocolate covered sunflower seeds, followed by the cut marshmallows, and then the miniature chocolate chips.
7. Evenly sprinkle the reserved 1/2 cup of batter over everything.
8. Bake for 20 to 25 minutes, or until the marshmallows are perfectly toasted.
9. Immediately sprinkle with the remaining 1/2 cup of chocolate covered sunflower seeds, using your hand to gently press the seeds down.

Suggestions:

• Use a baking spray coated silicone spatula to help spread out the cookie bar batter.
• Make sure to reserve 1/2 cup of the cookie bar batter to sprinkle over the bars before baking.
• You can replace the cut marshmallows with miniature marshmallows if you choose.
• If you don’t slightly press the chocolate covered sunflower seeds down onto the top of the cookie bars, they will stand a much better chance of falling off when serving.
• These cookie bars are much easier to cut after they have cooled down.

Improvements:

• Use different colors of chocolate covered sunflower seeds for different holidays.
• Replace half of the chocolate covered sunflower seeds with roasted and salted sunflower seeds.
• Instead of chocolate covered sunflower seeds, use chopped pistachios or almonds in this recipe.

Print

Yum

Chocolate Covered Sunflower Seed Krispies Bars

Ingredients:

• 2/3 Cup Unsalted Butter, Room Temperature
• 2/3 Cup Granulated Sugar
• 1/2 Teaspoon Kosher Salt
• 1 Egg
• 1 Tablespoon Vanilla
• 1/2 Cup All-Purpose Flour
• 2 1/2 Cups Rice Krispies Cereal
• 1 Cup Chocolate Covered Sunflower Seeds, Divided
• 20 Marshmallows, Cut into Quarters
• 1/2 Cup Miniature Semi-Sweet Chocolate Chips

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream the butter and sugar together on medium speed for 2 minutes.
3. Add the egg; mix for 30 seconds. Add the vanilla; mix for 30 seconds.
4. Using a silicone spatula, mix the flour into the mixture until just incorporated. Using the same spatula, fold the cereal in until evenly distributed. 
5. In the bottom of a parchment paper-lined 9x13 metal cake pan, evenly spread out all but 1/2 cup of the cookie bar mixture.
6. Top evenly with 1/2 cup of chocolate covered sunflower seeds, followed by the cut marshmallows, and then the miniature chocolate chips.
7. Evenly sprinkle the reserved 1/2 cup of batter over everything.
8. Bake for 20 to 25 minutes, or until the marshmallows are perfectly toasted.
9. Immediately sprinkle with the remaining 1/2 cup of chocolate covered sunflower seeds, using your hand to gently press the seeds down.

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