Frosted Maple Pecan Cereal Treats

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Yields9 large bars
Prep Time20 minutes
Total Time20 minutes


8 tablespoons unsalted butter
2 12-ounce packages Campfire® Maple Roasters
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
8 cups crisped rice cereal
1 cup Campfire® Mini White Marshmallows, optional
2/3 cup chopped pecans

For the Buttercream
1/2 cup unsalted butter, room temperature
1 1/2 cups powdered sugar, sifted
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 teaspoons maple extract
1-3 teaspoons milk
1/3 cup chopped pecans for garnish, optional


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. Add in Maple Roasters and stir until completely melted. (Note: These marshmallows are pretty large, so they will take a bit of time to melt. If you’re short on time, you can use kitchen scissors to cut the marshmallows into smaller pieces, which will help them melt quicker.)

Stir in cinnamon and vanilla.

Gradually add crisped rice cereal; stirring until well coated. Fold in the mini marshmallows and pecans until thoroughly incorporated.

Use 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 cinnamon and continue beating until combined.

Add in the vanilla extract, maple extract, and 1 teaspoon of milk. Mix on low speed until incorporated.

Turn the mixer up to high speed and beat the frosting until it 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 chopped pecans.


I cut these cereal 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.

If you can’t find Campfire® Maple Roasters in your area, I’ve got ya covered. Simply sub in 2 (10.5-ounce) packages of Campfire® Mini White Marshmallows and add 2 1/2 teaspoons of maple extract to the melted marshmallow mixture.


Recipe by: My Baking Addiction

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