For the Blondies Layer
1 stick unsalted butter, melted
1 cup light brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
1/3 cup white chocolate chips
For the Crispy Treats Layer
1/2 bag Campfire® Maple Roasters
3 Tablespoons unsalted butter
4 cups crisp rice cereal
1/4 cup powdered sugar
1-2 teaspoons milk
seasonal sprinkles (optional)
Make Blondie Layer
Preheat oven to 350°F. Spray an 8×8 baking dish with non-stick baking spray (or spread with butter) and set aside.
Place butter in the bottom of a large microwave safe bowl. Microwave for 1-2 minutes or until melted.
Add brown sugar, egg, and vanilla and whisk until smooth.
Add in flour, baking powder, baking soda, and salt and stir to combine.
Fold in white chocolate chips.
Spread blondie mixture into prepared baking dish and bake for 25-27 minutes or until a toothpick comes out clean. Allow to cool.
Make the Maple Crispy Treats Layer
Place Maple Roasters and butter in the bottom of a large microwave safe bowl.
Microwave on high for 1 minute or until butter is melted and marshmallows are puffed. Stir until mixture is smooth.
Fold in cereal until evenly coated in marshmallow.
Spread over blondie layer and use damp fingertips to press smooth.
Mix together powdered sugar and milk (a little at a time) to make glaze.
Drizzle glaze over crispy treats layer and sprinkle with seasonal sprinkles if desired.
Recipe by: Jelly Toast
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