Crunchy chocolate-almond cereal squares
Plain air popped popcorn (prepared without oil)
Crispy rice cereal
Artificially sweetened ready-to-eat cereal
2 cup(s), oat circle variety
¾ cup(s), sliced, whole unblanched toasted
Grated unsweetened chocolate
1 oz, or preferable chopped
Store-bought marshmallow creme
Unsweetened cocoa powder
- Line a 9 x 13-inch baking pan with foil, allowing the excess foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
- Mix together the popcorn, rice cereal, and oat cereal in a very large bowl. Put the almonds in a food processor and process until chopped. Stir 1/3 cup of the nuts into the cereal mixture. Process the remaining almonds until a smooth nut butter forms, about 2 minutes.
- Put the butter and chocolate in a large nonstick skillet and set over low heat. Cook, stirring, until melted, about 2 minutes. Remove the skillet from the heat; add the marshmallow crème, cocoa, vanilla, and almond butter. Return the skillet to the heat and cook, stirring, until well blended and heated through, about 3 minutes longer.
- Scrape the marshmallow mixture over the cereal mixture and stir vigorously until the cereal mixture is coated evenly. Turn the mixture into the prepared pan. Lightly spray your hands with nonstick spray and press firmly on the cereal mixture to make an even layer. Let cool completely. Lift the cereal mixture from the pan using the foil as handles. Using a serrated knife, cut into 24 squares. Yields 1 square per serving.