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9 oz. (250 g) miniature marshmallows
1/2 cup (125 mL) butter or hard margarine
1 tsp. (5 mL) vanilla
1 cup (250 mL) medium coconut
1 cup (250 mL) flaked almond, toasted (bake in 350 F (175 C) oven for about 5 minutes)
5 cups (1.25 L) corn flakes
1/4 cup (60 mL) reserved flaked almonds

Heat and stir marshmallows, butter and vanilla in large saucepan until melted. Remove from heat. Stir in coconut, 3/4 cup (175 mL) almonds and corn flakes. Press lightly into greased 9x9-inch (22x22-cm) pan. Sprinkle with reserved almonds. Press down slightly so they will stick. Cool. Cut into squares. These are simple, quick and delicious.

Submitted by Sheila M. Chaisson, Charlottetown.