Instructions

• Line an 8-inch square pan with aluminum foil leaving an overhang on two sides; spray the foil with cooking spray and set the pan aside.
• In a large microwave-safe bowl combine 1/4 cup creamy unsalted butter, 1/4 cup honey (or light corn syrup), and 1/4 cup packed light brown sugar.
• Microwave the bowl on high for 1 minute. Remove and stir; the mixture may be granular—this is normal.
• Microwave on high for another 1 minute. Remove and stir.
• Microwave on high for a third 1-minute burst. On this final burst the mixture should become bubbly and foamy—use caution, it is very hot.
• Carefully stir in 1 tablespoon vanilla extract (the mixture may bubble up slightly).
• Add 3 cups Honey Nut Cheerios to the bowl and stir until the cereal is evenly coated with the hot caramel mixture.
• Stir in 1 cup raisins if using (or 1 cup of one of the listed substitutions: honey-roasted peanuts, chopped almonds, or trail mix) until evenly distributed.
• Turn the mixture into the prepared pan. Using a spatula (or the bottom of a lightly oiled measuring cup), press the mixture firmly and evenly into the pan, smoothing the top.
• If desired, sprinkle about 1/2 cup chocolate-covered sunflower seeds evenly over the top and finish with a pinch of sea salt or Kosher salt.
• Cover the pan with a sheet of foil to prevent fridge odors and refrigerate until the bars are completely set, at least 2 to 3 hours or overnight.
• Use the foil overhang to lift the set slab from the pan, place on a cutting board, slice into bars, and serve. Store airtight in the refrigerator for up to 2 weeks or in the freezer for up to 6 months (refrigeration is recommended because the bars soften at room temperature).