A Pumpkinseed and a Cranberry Walked into a [Crispy] Bar

Adapted from Cooking Light


  • Coconut oil cooking spray 
  • 3/4 cup raw green pumpkin seeds
  • 1/4 cup unsalted butter
  • 1 (8-ounce) package Elyon natural vanilla marshmallows (large or miniature)
  • 1 tbls. pure vanilla extract 
  • 1/2 teaspoon salt 
  • 5 cups 365 Everyday Value Organic Brown Rice Crisps Cereal
  • 1 1/4 cup dried cranberries 


  1. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add pumpkin seeds; cook 4 minutes or until seeds begin to pop and lightly brown, stirring frequently. Remove from heat; cool.
  2. Lightly coat a 13 x 9-inch baking dish with cooking spray; set aside.
  3. Melt butter in a large saucepan over medium heat. Stir in marshmallows; cook 2 minutes or until smooth, stirring constantly. Remove from heat; stir in vanilla and salt. Stir in reserved seeds, cereal, and cranberries.
  4. Scrape mixture into prepared dish using a rubber spatula.
  5. Use the spatula to press the cereal mixture evenly into prepared dish.
  6. Cool completely.
  7. Cut into bars or squares.
  8. I store these in the freezer in a plastic storage bag.

Carolee WalkerComment