Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
4 cups crisp chocolate rice cereal
1/2 cup light corn syrup
1/2 cup chopped almonds
1/2 cup coconut
1/4 cup melted butter or margarine
1/2 cup seedless raspberry preserves
Combine rice cereal, almonds and coconut in large bowl. Combine preserves and corn syrup in 3-quart saucepan. Cook on medium heat, stirring constantly, until mixture boils. Pour with melted butter over cereal mixture. Toss to coat well. Press mixture into bottom of greased 8-inch square baking dish. Cool