Toasted Almond Crispy Treats

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Prep Time10
Total Time60


2 3/4 cups crispy rice cereal
1 tsp vanilla bean powder
30g (about 30) Campfire Mini Marshmallows
1 stick + 1 tbsp melted brown butter
1 10-ounce bag Campfire Regular Marshmallows
½ tsp almond extract


Prepare an 8×8 square baking pan lined with parchment paper or brushed with butter and set aside.

In a bowl, combine together the crispy rice cereal and Campfire Mini Marshmallows. Set aside.

In a non-stick pan, add in your butter and melt on medium heat until brown and caramelized, about 5 minutes. Add in your vanilla powder and almond extract and mix together.

Next, turn the heat to low and add in your Campfire Regular Marshmallows. Melt them slowly so they remain fluffy during this process. Simply move them around as they start to melt and mix gently with a rubber spatula. Once the mixture is nice and smooth, pour it over your crispy rice cereal and Campfire Mini Marshmallows. Mix to combine quickly.

Pour it into the baking pan, wetting your hands slightly to help pat it down evenly without sticking to your fingers.

Let it set, then slice into your favorite size pieces. Torch them with a kitchen torch for that added smokey flavor.

Store in an airtight container for up to 4 days.

Enjoy warm any time by popping it into the microwave for a few seconds for that gooey texture.

Recipe and photo by: Bake it with Mel

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