Coconut-Almond Crispy Treats
Ingredients
- 1 cup sweetened coconut flakes
- 1/2 cup chopped or sliced almonds
- 1/2 stick (4 tablespoons) butter, plus extra for greasing dish and spoon
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1-10.5 oz bag mini marshmallows
- 6 cups toasted rice cereal
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Melted Almond Paste and marshmallows team up with crispy cereal and coconut for an unbeatable taste that will delight kids and adults alike.
Time
15 minutes to assemble
Yield
1 – 7
Ingredients
- 1 cup sweetened coconut flakes
- 1/2 cup chopped or sliced almonds
- 1/2 stick (4 tablespoons) butter, plus extra for greasing dish and spoon
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1-10.5 oz bag mini marshmallows
- 6 cups toasted rice cereal
Directions
- Butter a 9 x 13 inch baking dish. Measure cereal into a large bowl and set aside.
- Add coconut flakes and almonds to a large non-stick skillet. Dry roast over a medium-high heat, stirring frequently, until the coconut and almonds start to turn golden. Immediately pour into bowl with cereal.
- In the same skillet melt the butter over a low heat. Add the Almond Paste (grated using large hole side of a box grater) and marshmallows. Stirring constantly, cook until all ingredients are melted and smooth.
- Immediately pour almond-marshmallow mixture into bowl of cereal. Combine with a buttered spoon until all ingredients are incorporated.
- Press crispy treats into a buttered dish. Cool until firm enough to cut into 1 1/2 inch squares.
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