1/2 cup butter, softened
1 cup cornflakes cereal
1 (8 ounce) package instant rice cereal
1 (16 ounce) can whole kernel corn, drained
2 tablespoons white sugar
1/2 teaspoon vanilla extract
4 cups small currants
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter, cornflakes cereal, and cereal until light and fluffy. Beat in the rice cereal and sugar. Mix in vanilla extract and currants.
Pour mixture into prepared casserole dish. Roll 1 cup currants around edges. Place about 1/4 inch down center of the prepared dish. Fold edges of the currants in to form a crescent.
Bake in the preheated oven for 60 minutes. Cool completely before cutting into squares.