Yield: 96 servings
Measure | Ingredient |
---|---|
\N \N | -Karen Thackeray |
6 cups | Crisp rice cereal |
½ cup | Raisins |
½ cup | Dried apricots;finely chop |
10 ounces | Bag large marshmallows |
½ cup | Semi-sweet choco morsels |
2 tablespoons | Milk |
\N \N | Vegetable cooking spray |
Combine cereal, raisins, and apricots in large bowl; set aside.
Combine marshmallows, chocolate, and milk in 2 qt saucepan. Place over low heat and cook, stirring, about 10 minutes or until melted.
Pour over cereal mixture; mix well. Coat 12x8x2" baking pan with cooking spray; spread mixture evenly into pan. Press down firmly using fingers coated with cooking spray.
Cover and chill until firm. Cut into 1" squares.
Calories per cookie: 25 Fat: 0 Sodium: 24 mg Cholesterol: 0 Source: No Guilt Desserts