- 1/4 cup butter
- 5 cups miniature marshmallows
- 1/2 teaspoon ground cinnamon
- 4 cups unseasoned croutons
- 1/2 cup chopped pecans
- 1/2 cup raisins
- Melt butter in a saucepan; add marshmallows and cinnamon. Cook and sir over low heat until marshmallows are melted; remove from heat. Add croutons, nuts and raisins; stir until well coated. Press into a greased 11-in. x 7-in. pan. Cut into bars. Yield: 2 dozen.
Originally published as Cinnamon "Whippersnappers" in Taste of Home April/May 1995, p54
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Reviewed Mar. 23, 2012
"Have an allergy, so can't use croutons....what about cornflakes or chex cereal?????"