Almond Rice Crispy Treats

1 10- or 10.5-oz bag of white marshmallows
3.5 to 4 oz of almond paste (use half of a 7 or 8-oz. can of almond paste)
7 or 8 cups Rice Crispies (use the real thing, no generics)
½ cup sliced almonds (the very thinly sliced almonds)

Lightly but thoroughly oil an 8×12″ or 9×13″ pan. Place marshmallows in microwave-safe bowl that will be big enough to allow you to stir in the Rice Crispies without overflowing. Using the medium side of a box grater, grate the almond paste into the marshmallows. Microwave the marshmallows and almond paste on medium low until stir-able (a minute or two). Stir well. Stir in the Rice Crispies and almonds until well mixed. Wearing a plastic glove or a plastic sandwich bag over your hand, scoop the mixture into the pan pressing down lightly to distribute the mixture evenly in the pan. Drape some plastic wrap loosely over the pan and let it sit until cool. Turn upside down onto wooden cutting board and cut into squares.

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