6 tablespoons unsalted butter
2 10.5-ounce packages Campfire® Mini Marshmallows, divided use
9 cups crisped rice cereal
1/3 cup sprinkles
For the Buttercream
1/2 cup unsalted butter, room temperature
1 1/2 cups powdered sugar, sifted
1 1/2 teaspoons pure vanilla extract
1-3 teaspoons milk
Line a 9 x 9-inch baking pan with parchment paper or foil and spray with nonstick cooking spray.
In large pan, melt butter over low heat. Set aside 1 1/2 cups marshmallows. Add the rest of the marshmallows to the pan and stir until completely melted.
Gradually add crisped rice cereal; stirring until well coated. Fold in the reserved 1 1/2 cups of marshmallows and sprinkles until thoroughly incorporated.
Using a buttered spatula or clean hands to firmly press the mixture into the prepared pan. Cool completely.
For the Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter on medium-high speed for about 5 minutes.
With the mixer on low speed, slowly add in powdered sugar, and continue beating until well blended.
Add in vanilla, and 1 teaspoon of milk. Mix on low speed until incorporated.
Beat at high speed until frosting is smooth and fluffy; about 4-5 more minutes. If your frosting is too thick, gradually add a little more milk, 1 teaspoon at a time until you reach the desired consistency.
Spread or pipe frosting onto cooled marshmallow cereal treats and top with festive sprinkles.
I cut these Birthday Marshmallow Cereal Treats into 9 large pieces. I then piped the buttercream in a zig-zag pattern using a Wilton 2a piping tip.
If you want the bars to be thinner, I’d suggest using a 9 x 13-inch pan instead of a 9 x 9-inch pan.
Recipe by: MyBakingAddiction
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