3 Cups Rice Krispies 1 Cup Dried Cranberries 1 Cup Cinnamon Chex Cereal 4 Cups Miniature Marshmallows 1 Cup Sliced Almonds 1/4 Cup Butter 2 Cups Sweetened Flaked Coconut
Toast coconut. Combine first five ingredients in large bowl. In another large bowl, place marshmallows and butter. Microwave on high for 1 minute and stir. Microwave for another minute. Stir. It should be melted and well combined at this point, if not then microwave at short intervals until melted and combined. Add dry ingredients and stir until blended, working fast. Place in buttered 9x13-inch pan and pat down into pan. Waxed paper or buttered hands are helpful in pressing down into pan. Cool. Cut into either 2-inch squares or 1x2-inch bars. Wrap individual bars in plastic wrap and store until ready to enjoy! These travel well.
2011 Original Recipe - Calla Ferre
"I developed this recipe after finding out I was allergic to wheat. It helped to fill a void when I craved something sweet with a carbohydrate feel to it." - Calla Ferre
"Mom brought these up to Davis when she came to watch my first karate tournament. They are a different and more hearty variation on Rice Krispie Treats. When it came to my holiday baking that year, I wanted to make these, but not remembering what she said was in them, I was left to improvise a bit. I got most of the ingredients right and they were still good. I happened to have had extra Macadamia nuts and used those instead of almonds and they worked really well too." - April Ferre
"Mom brought these up to Davis when she came to watch my first karate tournament. They are a different and more hearty variation on Rice Krispie Treats. When it came to my holiday baking that year, I wanted to make these, but not remembering what she said was in them, I was left to improvise a bit. I got most of the ingredients right and they were still good. I happened to have had extra Macadamia nuts and used those instead of almonds and they worked really well too." - April Ferre
