Crisp Chocolate Marshmallow Treat - cooking recipe

Ingredients

1/4 c. butter or margarine
4 c. miniature marshmallows
1 box Andes creme de menthe
1 Tbsp. hot water
4 c. rice crispy cereal
1 c. sunflower seeds (unsalted)
1 c. raisins, cut up

Preparation

Melt butter in 3-quart saucepan over low heat.
Add marshmallows and heat until melted, stirring occasionally.
Add Andes and hot water.
Stir until melted.
Add another spoon of hot water if needed.
Stir until smooth.
Stir in rice crispy cereal, sunflower seeds and raisins.
Press into a 9 x 13-inch pan that has been lightly greased.
Refrigerate to cool.
Cut into bars.