Categories: Cookies
Ingredients
- 1/4 cup (1/2 stick) butter
- 4 cups miniature marshmallows
- 1/2 tsp almond extract
- 6 cups crisp rice cereal
- 1 cup seedless raspberry preserves, room temp
Directions
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Spray a 15×10×1 inch pan with non stick cooking spray; set aside momentarily.
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In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until completely melted. Cook over low heat 3 mins longer, stirring constantly. Remove from heat and stir in almond extract. Add cereal and stir until well coated.
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Using a piece of wax paper, press mixture evenly into prepared pan. Cool completely.
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Stir in preserves to loosen. Spread preserves over cereal mixture almost to edges. Cut in half crosswise. Roll up each half jelly roll fashion, starting with cut edge. Wrap tightly in wax paper, sealing ends. Chill 1-2 hours or until firm. Cut into 1/2 slices. Best if served same day.