The perfect size to serve with tea or for dessert after a big meal, these squares are just what you need when you’re craving a sweet bite.
- Prep time 15 minutes
- Total time 50 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
Grease 9-inch square cake pan with butter and line with parchment paper, leaving overhang on all sides. In large saucepan, melt butter over low heat; stir in marshmallows with wooden spoon until completely melted. Remove from heat; add cereal, stirring quickly until combined. Scrape half of the cereal mixture into prepared cake pan; press with spatula to form even layer. Spread raspberry jam evenly over top. Top with remaining cereal mixture, pressing with spatula to form even layer. Pour melted chocolate over top, smoothing with knife. Sprinkle with coconut flakes; let stand for about 30 minutes. Unmold and transfer to board; cut into 16 squares. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days, or between layers of parchment paper in airtight container and frozen for up to 3 months.)
MAKES 16 SQUARES
Nutritional facts PER SQUARE about:
- Iron 3.7 mg
- Fibre 1 g
- Sodium 130 mg
- Sugars 23 g
- Protein 2 g
- Calories 230
- Total fat 8 g
- Cholesterol 15 mg
- Saturated fat 6 g
- Total carbohydrate 37 g
