Ingredients
- 3 ounces puffed brown rice, approximately 6 cups
- 3 tablespoons flax seed oil, plus extra for the pan
- 1 tablespoon orange blossom honey
- 7 ounces mini marshmallows, approximately 4 cups
- 3 ounces toasted slivered almonds, approximately 3/4 cup
- 1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup
- 1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup
- 1-ounce dried blueberries, approximately 1/3 cup
Directions
Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F.
Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.
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By simora
Snowland
on May 01, 2013
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This recipe was just ok. A bit disappointed as only after 1 day it turned hard like a rock, and very hard to chew..maybe I will try another recipe..
By jbredenbaugh_26...
Glastonbury, CT
on November 27, 2012
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Easy to make, love the flavor! The marshmallows do not melt nearly as well as when you make the Kellogg's version with butter.
By apryl_barringto...
Nampa, 51
on January 21, 2012
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These are a great change from the boring rice krispy treat of childhood. I was advised by the health food store to not use flax seed oil because it tends to go rancid too fast. So I substitued with grapeseed oil that I had on hand. I also was unable to find puffed brown rice so I used Kashi Honey Puffs which provided even more fiber and more levels of taste. Wonderful bars!
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