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.
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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