Coconut-Almond Crispy Rice Bars
Photography by Claire Benoist
Recipe by Grant Melton
Ingredients
- Cooking spray
- 6 tbsp. butter
- 1/4 tsp. almond extract
- 1 bag (10.5 oz.) plus 2 cups miniature marshmallows
- 4 1/2 cups crispy rice cereal
- 2 cups toasted sweetened shredded coconut, divided
- 1 cup toasted sliced almonds, divided
Preparation
Mix It Up: Line a 9-by-13-inch pan with foil and spray with cooking spray. In a large pot, melt the butter over high heat. Stir almond extract into the melted butter. Add the bag of marshmallows and 1/2 tsp. salt and, using a silicone spatula, stir until smooth. Remove from heat. Add the cereal, 1 3/4 cups toasted shredded coconut and 3/4 cup toasted sliced almonds and mix until evenly coated. Mix in the remaining 2 cups marshmallows, stirring just until incorporated but not melted.
Top It Off: Transfer the cereal to the prepared pan. Spray a clean spatula with cooking spray; pat the cereal into an even layer. Top the warm treats with 1/4 cup toasted sweetened shredded coconut and 1/4 cup toasted sliced almonds. Let cool for 2 hours. Cut into squares.
