| 1/2 | cup rum |
| 1 | cup golden raisins |
| 2 1/4 | cups Wheat Chex® or Multi-Bran Chex® cereal |
| 1 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 1/4 | cup water |
| 1 | egg |
| 1 3/4 | cups Gold Medal® all-purpose flour |
| 1 | cup shredded coconut |
| 1/2 | cup coarsely chopped well-drained maraschino cherries |
| 1 | teaspoon baking soda |
| 1. | In medium bowl, pour rum over raisins; let stand 1 hour. Drain, reserving rum if desired. |
| 2. | Heat oven to 350°F. Spray with cooking spray or grease 13x9-inch pan. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) |
| 3. | In large bowl, stir brown sugar, butter, water (or 1/4 cup reserved rum) and egg until blended. Stir in cereal, raisins and remaining ingredients. Spread in pan. |
| 4. | Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Store tightly covered. |
|
| Use orange juice for the rum. You’ll get a slightly different but yummy flavor. |
|
| A plastic food-storage bag makes quick work of crushing cereal. Fold or close the open end and squeeze with your hands or roll a can of food over the bag to crush. |
Nutrition Information:
120 ( 30); 3 1/2g ( 2 1/2g, 0g); 15mg; 95mg; 19g ( 0g, 10g); 1g 2%; 0%; 0%; 10% 1/2 ; 1 ; 0 ; 1/2 1