1/4 cup firmly packed brown sugar
1/3 cup light corn syrup
1/4 cup peanut butter
1/2 cup semisweet chocolate chips
4 cups crisp rice cereal
1/3 cup sunflower kernels
Combine sugar and corn syrup in 3-quart saucepan. Cook over medium heat until mixture boils and sugar dissolves; remove from heat.
Stir in peanut butter and chocolate chips. Add cereal and sunflower kernels; stir until well coated.
Press mixture evenly and firmly into buttered 13x9x2-inch pan using buttered spatula or waxed paper.
Cut into 24 squares when cool.
Makes 24 squares.