Prep 10 mins
Cook 10 mins
While looking for recipes to use my cans of almond paste, I was inspired by Uncle Bill's recipe (#148395). I modified it using the ingredients I had on hand.
- 5 cups Rice Krispies
- 1 cup toasted coconut
- 3⁄4 cup Hershey milk chocolate filled with caramel baking pieces
- 6 tablespoons butter or 6 tablespoons margarine
- 8 ounces almond paste
- 4 cups mini marshmallows
- additional butter or margarine, for greasing pan
- Butter 9x9-inch baking pan (bottom and sides) and set aside.
- Put Rice Krispies, toasted coconut and Hersey's bits in a large bowl; stir to combine.
- In a large non-stick pan, melt 6 oz butter over low heat. Add almond paste and marshmallows.
- Continue to cook over low heat until all ingredients are melted and smooth (about 5 minutes).
- Immediately pour over Rice Krispies mixture and stir to combine well.
- Press into prepared pan (I just use my hand placed inside a baggie that I've sprayed with Pam).
- Cool. Cut into squares.
This makes an unusual, tasty treat that I will definitely be making again. I love almond and chocolate together, so naturally, I had to try this recipe. I did use a whole stick oof butter and increased the cereal to 6 cups, and they still ccame out very soft and chewy. I also left out the coconut and will use it when I can harvest my own unsweetened coconut. I do something a bit unusual when I make rice krispies treats; I put the butter and marshmellows, along with anything else that needs melting, into a 4 or 5-quart pot, then place it in the oven set to 300 degrees. I let it sit in there for as long as it takes for everything to melt, stirring once or twice, then stir in the remaining ingredients, then scrape out into my prepared pan to cool and set. This way, there's no risk of overcooking the marshmellows until they end up chewy and gummy. Great recipe with an intense almond flavor.