HAZELNUT-TOASTED COCONUT CRISPY TREATS

Steps:

• 1. Grease with butter a 9x13 in. pan. Then line with parchment paper. Have paper come up over the ends, to make a handle, making it easier to lift treats out of pan. Make sure you have thoroughly stirred the hazelnut paste, to disburse oil at the top. Like natural peanut butter, the oil rises and must be stirred back in. Then it is ready to measure for cooking. Almond paste does not have to be stirred, as it doesn't separate, but it ready to use when you open the can.
• 2. Heat butter in a large, heavy pan, over low heat, and when melted, add regular and toasted coconut marshmallows. Stir occasionally to distribute marshmallows throughout, and help them melt, about 5 minutes. Add hazelnut paste and stir until paste is melted, and mixture is well blended.
• 3. Remove from heat, and stir in rice crispies, toasted coconut, and hazelnuts. Mix until rice puffs are well coated, and coconut and nuts are well mixed throughout.
• 4. Scrape one half of mixture into the pan. Quickly, with buttered hands or well buttered spatula (hands work better) push and compact mixture into pan. Sprinkle evenly with chopped chocolate. Top with remaining marshmallow mixture, and pat down, covering chocolate layer. You want to move quickly during these steps so that the mixture does not become too hard to maneuver in pan. Let mixture cool, or place in refrigerator for 15 minutes to cool faster.
• 5. Cut into squares. Best the day of making, (but they do last longer and better than the original recipe). Serve as desired. Keep tightly closed for up to three days.
• 6. NOTE: I have made these with almond paste, using 4-6 oz. of leftover paste. Can add a touch of almond extract if desired. I used chopped almonds, toasted, or pecans if I have on hand. They are rather classy crispy treats and have been requested at adult gatherings. Since anything goes when making them, there is a version for everyone! I hope you try them and let me know how you like them! P.S. Sweetened coconut, even toasted, makes them overly sweet. I use KAF toasted coconut as purchased, or unsweetened coconut I toast myself if I have to do so. It adds a nice flavor to the cereal, and the nut pastes. Gluten-Free: Just make sure your ingredients, including Rice Cereal is gluten free. Most boxes today say so right on the front or side with nutrient information.