-Karen Thackeray
6 c Crisp rice cereal
1/2 c Raisins
1/2 c Dried apricots;finely chop
10 oz Bag large marshmallows
1/2 c Semi-sweet choco morsels
2 tb Milk
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
Yields
96 Servings