Wedding Cake Rice Krispies
Ingredients
- 8 ounces (2 sticks) unsalted butter - divided, plus one tablespoon for greasing the pan. One stick
- should be softened
- 10-ounce bag miniature marshmallows
- 1/3 cup white cake mix (just a regular old boxed cake mix)
- 2 teaspoons almond extract, divided
- 6 ounces crisp rice cereal (half of a regular-sized box)
- 2 cups powdered sugar
- 1 tablespoon milk, heavy cream, or half and half
Instructions
- Using the extra tablespoon of butter, butter a half sheet size baking pan (you can use a different size if
- that's what you have, but that will affect the size and thickness of your treats). Set any remaining butter
- aside to use when pressing the treats into the pan. I like to save the butter wrapper, too.
- Place the unsoftened stick of butter into a medium to large pot and set over medium heat. Cook,
- stirring frequently, until the butter is completely melted.
- Stir the marshmallows into the butter and stir vigorously until almost smooth. Stir in the cake mix and
- one teaspoon of almond extract. Remove from heat.
- Stir the cereal in until completely coated with the marshmallow mixture. Spread into the prepared pan.
- Spread the remaining butter onto a butter wrapper or a piece of wax paper and use it to press the
- mixture onto the pan. It should take up about 3/4 of the pan. Allow to stand until completely cooled.
- Using a hand or stand mixer, beat the softened butter on medium-low speed until fluffy. Add the
- powdered sugar half a cup at a time, beating until incorporated. Beat in the remaining teaspoon of
- almond extract and the milk until smooth.
- Use a spatula to loosen the treats from the pan. Transfer to a cutting board and cut in half crosswise.
- Spread the icing over one half and top with the remaining half. Cut into squares and serve or store in a
- covered container.