Ingredients

Preparation 15 minutes, plus cooling time

6 cups toasted rice cereal
1 cup sweetened coconut flakes
1/2 cup chopped or slivered almonds
4 tablespoons ( 1/2 stick) butter, plus extra for greasing dish and spoon
7-ounce package almond paste, grated
10 1/2-ounce bag mini marshmallows

Directions

Butter a 7-by-11-inch baking dish. Measure cereal into a large bowl and set aside.

Add coconut flakes and almonds to a large nonstick skillet. Dry-roast over a medium-high heat, stirring frequently, until the coconut and almonds start to turn golden. Immediately pour into bowl with cereal.

In the same skillet melt the butter over a low heat. Add the grated almond paste and marshmallows. Stirring constantly, cook until all ingredients are melted and smooth. Immediately pour almond-marshmallow mixture into bowl of cereal. Combine with a buttered spoon until all ingredients are incorporated. Press crispy treats into the buttered dish. Cool until firm enough to cut into 1 1/2-inch squares. Makes 32 1 1/2-inch pieces.