Oat, Raisin & Fennel Seed Crispy Rice Bars
Photography by Claire Benoist
Recipe by Grant Melton
Ingredients
- Cooking spray
- 6 tbsp. butter
- 1 bag (10.5 oz.) plus 2 cups miniature marshmallows
- 4 cups crispy rice cereal
- 1 1/2 cups quick-cooking oats
- 1 cup golden raisins
- 1 cup chopped walnuts
- 2 tsp. fennel seeds
- 1/2 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
- 1/2 cup confectioners' sugar
- 1 tbsp. water
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. Add the bag of marshmallows and 1/2 tsp. salt and, using a silicone spatula, stir until smooth. Remove from heat. Add the cereal, oats, raisins, walnuts, fennel seeds, cinnamon, and nutmeg. 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. Let cool for 2 hours. In a small bowl, stir confectioners’ sugar and water and, using a fork, drizzle over the treats. Let stand until set, about 1 hour. Cut into squares.
