- 1 cup Jif® Creamy Peanut Butter
- 1/2 cup honey
- 1/2 cup water
- 2 tbsps butter or margarine
- 3 cups rolled oats
- 1 pkg Pillsbury® Cranberry Quick Bread
- 1 pkg (6-oz.) dried fruit bits
- 1/2 cup shelled sunflower seeds

1. Heat oven to 250°F. In medium saucepan, combine peanut butter, honey, water and margarine; mix well. Cook over medium heat until mixture comes to a boil, stirring frequently. Remove from heat.

2. In large bowl, combine oats and quick bread mix; mix well. Pour peanut butter mixture over oat mixture; mix well. Crumble and spread mixture in bottom of ungreased 15x10x1-inch baking pan. Mixture will be quite moist and crumbly.

3. Bake at 250F. for 1 1/2 to 1 3/4 hours or until deep golden brown and almost dry and crisp, stirring and breaking up pieces every 30 minutes.

4. Add fruit bits and sunflower seeds to oat mixture in oven; mix well. Turn oven off; leave pan in warm oven for 30 minutes.

5. Remove pan from oven. Stir mixture. Cool in pan 20 minutes or until completely cooled. (Mixture becomes crisp as it cools.) Store in tightly covered container.