August 8th, 2014
Recipes and Food Styling by Signe Langford
Lightly coat an 8” x 12” or 9” x 11” casserole dish, cake pan, food storage container with cooking spray or butter and set aside.
In a large, dry, skillet over medium heat, toast the quick oats until lightly golden; stirring or tossing constantly so as not to burn. Once toasted, tip out into a large bowl.
To the oats, add the crisp rice, sunflower seeds, stir to blend, and set aside.
In a small saucepan over medium heat, add the butter, honey, and brown sugar, stirring often, until the butter has melted and the ingredients are well blended – about 2 minutes – continue to heat and stir until the butter mixture is bubbling slightly; about another 2 minutes.
Remove from heat, add vanilla and stir to blend well.
Pour the warm butter mixture into the dry oat mixture and stir until evenly mixed and coated. Press the mixture into the greased dish evenly and very firmly. Loosely packed bars tend to crumble when cooled. For a super smooth surface, press with a flat-bottomed glass or cup.
Set bars aside for about 2 hours at room temperature. Once cool, run a knife around the edge of the bars, flip out onto a cutting board and slice into bars; the shape and size is up to you. Store at room temperature in an airtight container for up to 3 days.