1/3 c. butter
2/3 c. light corn syrup
2 tsp. almond extract
3/4 c. cocoa
1 1/4 c. confectioners sugar
1 1/2 c. chopped unsalted nuts
3/4 c. shredded coconut
2 c. rice cereal, such as Rice Krispies
2 c. toasted oat cereal, such as Cheerios

1. Grease a 13 x 9 inch cake pan.

2. Melt the butter in a small saucepan over low heat, then pour it into a large bowl.

3. Add the corn syrup, almond extract, and cocoa. Mix well.

4. Sift the sugar into the mixture in the bowl. Mix.

5. Add the nuts, coconut, and cereals. Mix well after you add each. Use a fork at first, then a spoon.

6. With the spoon, push the mixture into the greased pan. Press it down with the fork.

7. Put the pan in the refrigerator until the mixture is firm, about 2-3 hours.

8. To serve, cut in 1 1/2 inch square, and lift out carefully.