Cap'n Crunch Berries Marshmallow Bars with Sweetened Condensed Milk Buttercream

Ideas for recipes like this occur after 8 and half months of pregnancy and healthy eating.  Oh I’ve just had it.  It’s my last couple of weeks, why not party like you have the metabolism of an 8 year old.

AND it’s not my fault.  Usually I don’t buy sugar loaded cereal.  Really I don’t!  I try to start out my day healthy at breakfast; however it usually goes downhill from there.  So the other day while I was grocery shopping at a store known for its American imports, I spotted that big happy Captain just calling my name.  Plus it was lunch time and I hadn’t eaten yet.  So in the cart he goes and before I know it we’re rolling down the freeway with my hand shoved happily into the box not caring about all those freaky E numbers.  They must mean E for Excellent!  Am I right?

 

Okay so I also bought a bag of marshmallows AND two jars of marshmallow fluff…like I said, it was lunch time and I was hungry. Once I got home it was like the marshmallow Gods were calling to me and said, Crunch Berries Bars…

Yes we could have easily stopped there, but every bar needs an accessory (aka frosting) so I thought why not let the topping have a milky flavor so you can somewhat tell yourself it’s just like a bowl of cereal in bar form. But like way, way better.

Ahoy Matey, let’s get crunchin.

Crunch Berries Marshmallow Bars with Sweetened Condensed Milk Buttercream

makes approx. 15 bars

Printable version

Ingredients

For the bars:

4 tablespoons (2 ounces) unsalted butter

1 (10.5 ounce) bag mini marshmallows

6 cups Cap’n 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

 

Directions:

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

 

Sift in the powdered sugar and mix on medium speed, 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 the 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.

Enjoy!