2 packages (10.5 oz.) Campfire® miniature marshmallows
1/2 cup (1 stick) butter
6 cups Gluten Free crisped rice cereal
1 can (8 oz.) almond paste
1 teaspoon cinnamon
Preheat oven to 200 degrees. Line a 10 x 15-inch baking sheet with wax paper, butter wax paper and set aside.
In a large saucepan, slowly melt 4 tablespoons of butter and stir in 1 package of Mini White Marshmalows; stir till completely melted. Stir in cereal.
Press cereal mixture into prepared pan. Spread almond paste on top.
In small saucepan, melt 4 cups of marshmallows with 2 tablespoons of butter; add cinnamon and stir till marshmallows are completely melted. Spread melted marshmallow on top of almond paste layer.
Bake 2 minutes, just to soften cereal for rolling. Starting on the long side of the pan, begin rolling cereal (cinnamon roll style), pulling wax paper away as you roll. Pinch seams to seal
Let cool. With seam side down, cut 2-inch slices and serve.
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