6 Almond Joy candy bars
1 (13-ounce) jar marshmallow crème
6 to 8 cups Total cereal
Butter or margarine
Nuts, candied fruit, or rice cereal (if desired)
In the top of a double boiler over boiling water, melt the candy bars and marshmallow crème until smooth. Stir in the cereal. While the mixture is still hot, butter an 8 × 8 baking pan and your hands. Press the mixture into the baking pan, making sure all of the corners are full. Cool in the refrigerator 3 hours, or until hardened. When cool, cut into 1-inch squares.
Makes 2 dozen
Beth Best, Countess BusyBee
Vintage Roses,
Collegedale, Tennessee