1. Preheat oven to 375°F (190°C). Place cereal in food processor; process to fine crumbs. In Stainless (4-qt./4-L) Mixing Bowl, stir together cereal, flour, sugar, butter and honey until combined. Press mixture over bottom of Rectangular Baker. Using Baker's Roller®, roll crust to an even thickness. Bake 10 minutes. Remove baker from oven to Stackable Cooling Rack.
2. Place phyllo shells in large resealable plastic bag; gently crush into coarse pieces and set aside. Coarsely chop pistachios using Food Chopper. Combine pistachios, sugar, butter and honey in Classic Batter Bowl; mix well. Distribute pistachio mixture evenly over hot crust. Top with crushed phyllo cups. Bake 16-18 minutes or until phyllo topping is golden brown. Remove from oven to cooling rack.
3. Combine glaze ingredients in Small Batter Bowl. Microwave on HIGH 2-3 minutes or until hot, stirring every 30 seconds. Drizzle glaze evenly over bars. Cool completely. Cut into 24 squares., then diagonally in half to make 48 triangles.

Yield: 48 triangles

Nutrients per serving: (1 triangle): Calories 110, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 14 g, Protein 2 g, Sodium 65 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 1 starch, 1 fat (1 carb)

Cook's Tips: The warm honey glaze that is drizzled over this dessert acts as a binder to help the nuts and phyllo adhere to the crust.

Prepared mini phyllo shells come in packages of 15 and can be found in the frozen dessert section of most major grocery stores.