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Nutrition
Facts:
(per serving) |
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Calories
380
Fat
11g
Cholesterol
10mg
Sodium
236mg
Carbohydrate
63g
Fiber
2g
Protein
10g
Soy
Protein 7g
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This recipe is: |
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Low
Cholesterol
Low
Sodium
Vegetarian
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Recipes - Desserts
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Marshmallow
Crispie Treats
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Bruce
Weinstein and
Mark
Scarbrough
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| Serves: 9 |
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| Make
sure you bring enough of these treats on your
next car trip or hiking adventure for the
kids - but remember to save some for yourself! |
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| Measures
Translation Table |
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| Ingredients: |
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3
tablespoons unsalted butter, plus additional
for the baking pan
1 cup shredded sweetened coconut
1 (10.5-ounce) miniature marshmallows
One (12-ounce) box Perky's™
Nutty Grains & Soy™ Cereal
3/4 cup miniature candy coated chocolates
for baking*
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| Instructions: |
- Preheat the oven to 400°F. Generously
butter a 9-inch square baking pan.
- Spread half the coconut on a lipped
baking sheet and bake for 5 minutes or
until lightly browned. Set aside to cool
for 5 minutes.
- Melt the butter in a medium pot set
over low heat. Add the marshmallows and
stir until they are completely melted.
Remove the pot from the heat and add all
the coconut and cereal. Stir until well
combined. Sprinkle in the mini chocolate
pieces and gently fold once or twice to
distribute the candy.
- Scrape the mixture into the prepared
pan and press it lightly with your fingers
to spread it to the corners and even the
top. Set aside to cool completely, about
2 hours. Invert the pan onto a cutting
board to release the treats. Make three
cuts in each direction creating 9 squares.
Wrap each one tightly in wax paper.
*TIP
Place the candies in the freezer for a few
hours before making the treats to ensure
they aren’t crushed when mixing them
in.
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