Ingredients

• 0.5 cups sesame seeds
• 0.5 cups sunflower seeds
• 1 pinch salt
• 0.5 cups chopped dates
• 0.5 cups raisins
• 0.5 cups dried apricots
• 0.5 cups dried cherries
• 0.5 cups semisweet chocolate chips
• 7 cups crisp rice cereal
• 1 cup rolled oats
• 1.5 cups crunchy peanut butter
• 1 cup corn syrup
• 1 cup white sugar
• 1 cup powdered milk
• 1 teaspoon vanilla extract
• 0.5 teaspoons almond extract

Instructions

1. 1 Combine sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, then set aside to cool.
2. 2 Combine dates, raisins, apricots, cherries, chocolate chips, and toasted seeds in the bowl of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl and mix in crisp rice cereal and oats until well combined.
3. 3 Mix together peanut butter, corn syrup, and sugar in a microwave-safe bowl. Heat in the microwave until bubbly. Stir in powdered milk, vanilla, and almond extract until smooth. Pour peanut butter mixture over dried fruit-cereal mixture and mix with a wooden spoon until evenly coated.
4. 4 Press mixture into a greased 10x15-inch jellyroll pan using wet hands. Cut into squares and allow to cool completely before removing from the pan.

Nutrition per serving