Crispy Rice Squares with Fudge

Directions

1. Grease a 9 x 11 baking dish with non-stick cooking spray.
2. In a saucepan over medium heat, melt mini marshmallows with the unsalted butter and vanilla extract until mixture is clump free. Remove from heat.
3. Stir in puffed rice cereal one cup at a time until cereal is completed coated in marshmallow.
4. Layer mixture in baking dish and set aside to cool.
5. In a saucepan, bring the Scotsburn 35% cream to a simmer. Add white chocolate chips and whisk until mixture is free of lumps.
6. Pour white chocolate mixture over reserved cereal and marshmallow mixture.
7. Top with dried cranberries and serve once white chocolate fudge has cooled completely.