I love making crispy rice treats because they are quick and easy. They allow me to be creative with the added ingredients. This recipe is a hit, especially at picnics and bar-b-ques. It's great for when you want to make a snack in the summer without the heat of using an oven. Enjoy!
Note: I buy the pineapple at my grocery store that has a serve yourself section for candies, nuts and dried fruit.
1Spray a 9x13 inch baking dish with cooking spray. Use a paper towel to coat it well. Also spray one side of a piece of parchment paper cut to the size of the pan. Set aside.
2Combine cereal, pineapple and coconut in a bowl and set aside.
3In a large microwave safe ceramic or glass bowl melt the butter for 90 seconds on high in the microwave. Add the marshmallows and stir to coat, then microwave on high for 90 seconds. Stir to mix well. Add the dry ingredients and mix well. Put mixture in baking dish and use coated parchment paper to press in well but not too firmly. Sprinkle with chopped cherries and press down lightly.
4Melt chips in the microwave in a small ceramic or glass bowl for 30 seconds on 70% power. Stir. If needed, continue with 10 second intervals at 70% power until the chips are melted. Drizzle over rice mixture. Allow to set and then cut into desired size bars.