These no-bake cookies make a great snack or a quick on-the-go breakfast!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, melt butter over medium heat. Add brown sugar and honey; stir until well combined. Cook over medium heat 2 to 3 minutes or until sugar is dissolved. Remove from heat.
- Add cereal, cranberries and almonds; fold in to coat evenly. Line large cookie sheet with cooking parchment paper. Place 2 1/2-inch round biscuit cutter on cookie sheet. Spoon 3 rounded tablespoonfuls cereal mixture in center of cookie cutter; press firmly. Remove cutter. Repeat with remaining cereal mixture. Refrigerate 15 minutes or until set.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 24 g, TransFat 0 g
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