This yummy no-bake cookie recipe travels beautifully. It’s a perfect choice for a brown bag lunch, barbecues, picnics and trips to the fishing hole.

3 cups sunflower seed kernels
2 cups sweetened flaked coconut
1 cup crisp rice cereal
1 cup brown sugar, packed
1 cup light corn syrup
1 cup peanut butter

Grease a 13″ x 9″ pan.

Combine the sunflower kernels, coconut flakes and rice cereal in a large bowl. Place the brown sugar and corn syrup in a saucepan over medium-high heat. Stirring constantly, bring to a boil and cook for 1 minute. Remove from heat and stir in the peanut butter until well blended. Pour the syrup over the sunflower mixture; stir until evenly coated.

Spoon the sunflower mixture into the prepared pan. Gently press the mixture to level the top and fill the edges and corners of the pan. Allow to cool completely, cut into bars.

Yield: 36 bars.

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