1/2 cup salted butter
1 12-ounce bag Campfire® Maple Roasters*
3 cups Campfire® Mini White Marshmallows, divided use
9 cups crisped rice cereal
For the Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk
Line a 9 x 9-inch baking pan with parchment paper or foil and spray with nonstick cooking spray.
Melt butter in a saucepan over medium-low heat, stirring until it is golden brown and has a nutty aroma, about 5 minutes.
Add Maple Roasters and 2 cups Mini White Marshmallows to the brown butter and cook, stirring occasionally, until marshmallows are melted, about 5 minutes.
Gradually add crisped rice cereal; stirring until well coated. Fold in the reserved 1 cup of marshmallows and mix until thoroughly incorporated.
Using a buttered spatula or clean hands to firmly press the mixture into the prepared pan. Cool completely.
Stir together the powdered sugar, vanilla and 1 tablespoon of milk. Gradually add in the additionally tablespoon of milk, one teaspoon at a time until you reach the desired consistency. I prefer my glaze on the thicker side so it keeps it shape when drizzled onto the treats.
Cut into large squares and drizzle with glaze. Allow glaze to harden before serving.
Notes:
*To melt the Maple Roasters a bit quicker, I use kitchen shears to cut them into smaller pieces. Totally optional, but it will cut down on the melting time.
Recipe by: My Baking Addiction
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