Sunflower Butter Crispy Treats

1 . Stage

Prepare the baking pan: Line an 8x8-inch square baking pan with parchment covering all sides and set it aside. I use small bag clips to hold the parchment paper in place on all four sides of the pan. 

2 . Stage

Melt the butter and sunflower butter: In a medium saucepan over medium-low heat, add the butter, sunflower butter, and salt. Stir with a rubber spatula until the butter melts and the consistency of the sunflower butter is smooth and runny.

3 . Stage

Add the marshmallows: Add the marshmallows and use the rubber spatula to push them down into the sunflower butter mixture. Lower the heat if the sunflower butter sticks to the bottom of the pan or looks dry. Continuously stir the marshmallows until they are smooth, melted, and fully incorporated with the sunflower butter mixture.

4 . Stage

Add the cereal: Add the crispy rice cereal, continuously stirring until the cereal is evenly coated with the marshmallow mixture. 

5 . Stage

Shape and cool the treats: Dump the whole mixture into the prepared pan. Use the rubber spatula (or your fingers) to evenly spread the mixture into the pan.  Let the treats cool to room temperature for about an hour. It will become firmer (but still deliciously gooey) as it cools. 

6 . Stage

Cut and serve: Use the parchment paper slings to pull the treats out of the pan and onto a cutting board. Use a knife to cut it into nine equal pieces. If the treat is falling apart or too sticky to cut, place it in the fridge for 10 minutes to firm up a bit more.