Wednesday, February 19, 2014


2 cups Rice Krispies type cereal
1 cup butterscotch morsels
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup broken pecans, toasted
3 tbsp butter
2 cups miniature marshmallows or 20 regular marshmallows
1/2 cup crunchy peanut butter
1 tsp vanilla

In a large heat-proof bowl, combine the cereal, morsels, raisins, apricots, and pecans.

In a medium saucepan set over low heat, melt the butter; add marshmallows and peanut butter.  Stir until completely melted! Remove mixture from the heat and stir in the vanilla.

Pour the marshmallow mixture over the cereal mixture; stir until well coated.

Press mixture evenly into an 8-inch square baking pan or dish that has been coated with nonstick cooking spray.  Refrigerate for 30 minutes then cut into squares.

Notes: Best if served the same day they are made. Also best to use fresh marshmallows.

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