Cherry and Almond Cornflake Bars

While it's still summer (!) I want to give you a delicious no-bake treat, perfect for after school snacks, lunch boxes, breakfast, a late evening snack, or anything in between. These bars are SO good! I love the slight change up from the usual rice krispie routine, and the dried cherries and almonds add in a delicious flavor and texture. I quickly became addicted to these bars, and ate nearly the whole pan myself. (There are worse things you could eat a whole pan of, certainly!)

These come together quickly, but you will have to wait for them to cool and set up before cutting.

Start by combining the cornflakes, dried cherries

and toasted almonds in a large bowl.

(I toasted my almonds on a plate in the microwave - that's why I have to use an oven mitt!)

Next, in a large saucepan, melt the butter and then add the marshmallows.

Cook and stir over low heat until the marshmallows are melted. Then add the almond extract. Pour the marshmallow mixture over the cornflakes

and carefully fold together to coat all the cereal. Press the mixture into a greased 8-inch pan.

Let the bars cool completely, then cut into squares and enjoy!

One year ago: Israeli Couscous with Roasted Vegetables
Two years ago: Banana Scones
Three years ago: Chicken Alfredo Pizza
Four years ago: Peach Melba Sundaes

Find more great ideas at Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All My Bloggy Friends, Cast Party Wednesday, What's Cooking, What's Cooking #2, What I Whipped Up.

Cherry and Almond Cornflake Bars

3 tablespoons butter
4 cups mini marshmallows
1/2 tsp. almond extract
6 cups cornflakes
1/4 cup dried cherries, halved or quartered
1/4 cup toasted sliced almonds

Combine cornflakes, cherries and almonds in a large bowl. Melt butter in a sauce pan over low heat. Add marshmallows and stir until melted. Add almond extract. Pour melted marshmallows over cornflake mixture and mix well. Press mixture evenly into a greased 8-inch pan. Cool before cutting into squares.

Recipe Source: Adapted from momofukufor2