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.