Yield: 1 9 inch rectangle pan
Time (Start to Finish): 25 min
Ingredients:
2 cups sliced toasted almonds
20 oz marshmallows, small or big
2 cups tiny marshmallows
3 Tbsp butter
6 cups cocoa krispies
1 bag chocolate chunks
2 tsp cinnamon
Directions:
1. Grease your pan with cooking spray or butter
2. Toast the almonds and set aside
3. In a large pot put melt the butter on low heat
4. Add the 20 oz marshmallows and cinnamon and melt together until there are no more chunks and turn off the heat
5. Add the rice krispies and almonds and stir until almost combined
6. Add ¾ of the bag of chocolate chunks and stir just till combined, not oo much so they don’t melt a lot
7. Pour it into the pan and press down with your hand. If your hand sticks, wet it with water and press
8. Top with chocolate chunks and the small marshmallows and if you make sure they are touching the warm krispies, they will melt to the top
9. Let cool and cut and serve
Rating: 5 strawberries
Notes: Another 5!!!! Im going out with a bang!! This gets a five because of the reaction they got. Everyone LOVED them. I think I got proposed to like 4 times from people eating these. They are killer. The almonds taste great in this, and who doesn’t like extra marshmallows, and who would have thought, they are gluten free!! A must try for a twist on a classic, and for sure a winner…maybe for a bake sale??? 3 days to go!
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