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- 2 cups bite-size wheat or rice square cereal, bite-size shredded wheat biscuits, or bite-size shredded wheat biscuits with raisin filling
- 2 cups broken graham crackers, graham crackers with cinnamon-sugar topping, or chocolate-covered graham crackers
- 2 cups pretzel sticks
- 2 cups broken rice cakes
- 1 cup tiny marshmallows
- 1 cup raisins or mixed dried fruit bits
- 1 cup whole or slivered almonds or cashews
- 1 pound white baking chocolate, chopped
- 1/3 cup whipping cream
- 1 tablespoon light-color corn syrup
- 1/2 teaspoon almond extract
1. Line an extra-large baking sheet with waxed paper or parchment paper; set aside. In an extra-large bowl, gently combine cereal, graham crackers, pretzels, rice cakes, marshmallows, raisins, and nuts.
2. In a medium saucepan, combine white chocolate, cream, and corn syrup. Cook and stir over low heat until nearly melted; remove from heat and stir gently until smooth. Stir in almond extract.
3. Pour warm chocolate mixture over cereal mixture; toss gently to coat. Immediately spread mixture onto the prepared baking sheet. Cool until chocolate is set (up to 12 hours). Break into pieces as needed. Store in an airtight container for up to x days.
- Servings Per Recipe 56,
- cal. (kcal) 105,
- Fat, total (g) 5,
- chol. (mg) 4,
- sat. fat (g) 2,
- carb. (g) 14,
- fiber (g) 1,
- pro. (g) 2,
- vit. A (RE) 10,
- vit. C (mg) 1,
- sodium (mg) 75,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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