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- Prep
- 20 min
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- Total
- 30 min
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- Serving
- 16
Crispy Rice Squares with Fudge
Ingredients
- 8 cups mini marshmallows
- 6 cups puffed rice cereal
- 1 cup Dairyland 36% cooking 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 Dairyland 36% 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.
