Ingredients:

• 2 cups old-fashioned rolled oats
• 1 cup crisp rice cereal
• 2 Tbs. light brown sugar
• ½ tsp. salt
• ½ cup unsweetened, shredded coconut
• ½ cup almonds, coarsely chopped
• 1 large egg white
• 1/3 cup honey
• ¼ cup coconut or vegetable oil
• 1 tsp. vanilla extract
• 1 package (10 oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips

Directions:

1. Preheat oven to 250 degrees F and line two baking sheets with parchment
2. Mix egg white, honey, oil and vanilla together in a small bowl; set aside. In a large bowl, mix all the dry ingredients, except the Andes Baking Chips. Add the wet ingredients to the dry and toss to coat completely. Spread the mixture evenly on 1 baking sheet.
3. Bake crumble for 60 minutes, stirring every 15 minutes until golden brown. Remove from oven and transfer back into the large mixing bowl. Add the Andes Baking Chips and fold in quickly. Do not let the mints melt completely. Divide the mixture in half and spread evenly on the 2 baking sheets to cool completely. Store in an airtight container.

Serve as a snack or over ice cream.

Yield:

About 4 cups