Crispy Rice Squares with Fudge
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- Prep
- 20 MIN
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- Total
- 30 MIN
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- Serving
- 16
Ingredients
- 8 cups mini marshmallows
- 6 cups puffed rice cereal
- 1 cup Scotsburn 35% whipping cream
- 2 tbsp. vanilla extract
- 1/3 cup unsalted butter
- 4 cups white chocolate chips
- Dried cranberries, as garnish
Directions
- Grease a 9 x 11 baking dish with non-stick cooking spray.
- In a saucepan over medium heat, melt mini marshmallows with the unsalted butter and vanilla extract until mixture is clump free. Remove from heat.
- Stir in puffed rice cereal one cup at a time until cereal is completed coated in marshmallow.
- Layer mixture in baking dish and set aside to cool.
- In a saucepan, bring the Scotsburn 35% cream to a simmer. Add white chocolate chips and whisk until mixture is free of lumps.
- Pour white chocolate mixture over reserved cereal and marshmallow mixture.
- Top with dried cranberries and serve once white chocolate fudge has cooled completely.
Products in this recipe
Cream
In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.
- Prep
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- Total
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- Total
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