Crunch Berries Marshmallow Bars with Sweetened Condensed Milk Frosting


For the bars:
4 tablespoons (2 ounces) unsalted butter
1 (10.5 ounce) bag mini marshmallows

6 cups Cap’N Crunch Crunch Berries cereal

Non-stick spray

For the Buttercream:
6 tablespoons (3 ounces) unsalted butter, room temperature

3 cups powdered sugar

¾ cup sweetened condensed milk (plus 1-2 tablespoons if frosting is too thick)

2 teaspoons vanilla extract 


To prepare the bars, spray a large stock pot with non-stick spray.  Add butter and melt over medium heat.   Add marshmallows and stir until melted. Remove pot from heat and add cereal.  Using a spatula that’s been sprayed with non-stick spray, gently stir cereal into marshmallow mixture until thoroughly coated.

Transfer mixture into a 9x13 pan that has also been sprayed with non-stick spray.  Use the back of the spatula to compress the cereal mixture into the sides of the pan, making sure the surface is even.  Let sit about 30 minutes to cool.

To prepare the buttercream, beat the butter in the bowl of a stand up mixer until light and creamy, about 2-3 minutes.

Sift in the powdered sugar, one cup at a time.  *It's very important to sift your sugar to avoid lumps in the frosting.  Scrape down the sides of the bowl after each addition.  With the mixer running on low, slowly add the sweetened condensed milk and vanilla to the butter mixture.  Turn off mixer, scrap down sides of bowl and mix on medium speed for about one minute until frosting is light and fluffy.  *If you find your frosting is too thick, add an additional one tablespoon of sweetened condensed milk until desired consistency is reached.

Using an offset spatula, spread buttercream over the cooled bars.  Top with sprinkles if desired.

I found the bars are much easier to cut if they are refrigerated for about 30 minutes after they’re frosted.