6 tablespoons unsalted butter
2 10.5-ounce packages Campfire® Mini-Marshmallows, divided use
9 cups Strawberry Rice Krispies
1 ounce freeze dried strawberries, roughly chopped
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
Fresh strawberries for garnish
For the Bars
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 freeze dried strawberries 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 fresh strawberries.
I cut these Strawberry Rice Krispie 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 My Baking Addiction
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