Breakfast Bars

From the Kitchen of Lynne Bell of Savannah, Tennessee

INGREDIENTS

  • 5 Cups Whole Grain Cheerios Cereal

  • 2 Cups Rice Chex Cereal

  • 1 Bag Mini Marshmallows

  • 1/2 Package of Silvered Nuts

  • 1/2 Cup Margarine

  • 2/3 Cup Brown Sugar (Optional)

INSTRUCTIONS

     Preheat oven to 375ºF. In a large pot, combine the margarine and marshmallows over heat until melted. The brown sugar can be used as a substitution for the marshmallows if need be. Gently fold the rest of the ingredients into the marshmallow mixture until well coated. Grease a 9×13 inch cake pan. Spread the mixture evenly into the pan. Bake for 18-20 minutes or until bars have a medium firmness to the touch. Let cool for 2 minutes and cut to preferred size.

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