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In a large saucepan over low heat, melt butter. Add marshmallows; stir
until melted and well blended. Remove from heat. Add raisins, appricots and
coconut, then cereal, stirring until thoroughly coated. Press firmly into
buttered 9" sqaure pan. Chill until set, about 30 minutes. Cut into bars.
Best stored in refrigerator, covered.
From the back of the Rice Krispies Box
1/4 c Butter
5 c Miniature Marshmellows
About 40 regular
1 c Raisins
1 c Apricots, dried,pitted,chop
1/2 c Coconut, unsweetened
4 c Rice Crispies
32 Servings