Instant fruit cookies

Recipe from: 1/26/1989 12:00:00 AM
Ingredients 8
Servings 100
Time

Ingredients

  • 250
    g
    soft toffees
  • 200
    g
    marshmallows rolled in toasted coconut
  • 250
    g
    margarine
  • 150
    g
    puffed rice
  • 100
    g
    cake mix
  • 100
    g
    glacé cherries, quartered
  • 500
    g
    Honey Crunch instant cereal
  • 30
    ml
    brandy (optional)
 

Method

 
Place the toffees, marshmallows and margarine in a fairly large glass bowl and microwave for 7 minutes on 100 per cent power until melted. Stir thoroughly every 2 minutes. Mix the remaining ingredients, except the brandy, in a large mixing bowl and sprinkle brandy on top if using. Add to the melted toffee mixture and mix thoroughly. Press firmly into 2 greased baking sheets. Refrigerate and cut into squares once completely cold. Store in an airtight container.
 

Read more on: microwave
 

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