A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Coconut-Almond Crispy Treats
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- #73785
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 cups toasted rice cereal
1 cup sweetened coconut flakes
1/2 cup chopped or slivered almonds
4 tablespoons butter, plus extra for greasing dish and spoon
1 package (7 ounce size) almond paste, grated
1 package (10.5 ounce size) miniature marshmallows
directions
Butter a 7- by 11-inch baking dish. Measure cereal into a large bowl and set aside.
Add coconut flakes and almonds to a large nonstick skillet. Dry roast over a medium-high heat, stirring frequently, until the coconut and almonds start to turn golden. Immediately pour into the bowl with the cereal.
In the same skillet, melt the butter over low heat. Add the grated almond paste and marshmallows. Stirring constantly, cook until all ingredients are melted and smooth.
Immediately pour almond-marshmallow mixture into the bowl of cereal. Combine with a buttered spoon until all ingredients are incorporated. Press crispy treats into the buttered dish.
Cool until firm enough to cut into 1 1/2-inch squares.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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