Monday, July 1, 2013

Rice Whiskey Treats

I'm a girl who knows what she wants.  I like my whiskey Irish, but if it's bourbon, I prefer Kentucky, specifically Maker's Mark.  I blame my mom on both accounts, but fact of the matter is she had good taste.  Glad I inherited that gene.  And we know how dessert and booze combined together makes me happy.  It's just an excellent idea.  No need to choose between ordering dessert or getting another cocktail.  Everyone wins. So these drunken krispies treats are a huge win, with a taste that's simultaneously subtle, intriguing and just plain good.  I particularly loved the sprinkling of salt on top, which I think highlighted the smooth sweetness of the whiskey.  Dave didn't love these quite as much, but he's not a whiskey drinker, so his vote doesn't count.

I'm bringing you a week of crazy rice krispies treats in some amazing flavors. Which meant some time on my Pinterest board scouring all of the yummy versions I've pinned and narrowing it down.  This boozy version come from Katty's Kitchen and even features my preferred bourbon of Maker's Mark.  Made just like traditional bars, there's the addition of bourbon, a little cinnamon and a bit of salt for a big change in flavor without a bunch of extra work.  I shared some with my brother and apparently his wheels are turning for other adaptations: Bailey's, Frangelico, Kahlua, the list could go one. So enjoy this sweet treat with a little extra flavor kick from quite a lovely source.

Rice Whiskey Treats


6 cups crisp rice cereal
3 Tablespoons butter
10.5 ounces mini marshmallows
1/4 teaspoon cinnamon
2 Tablespoons Maker's Mark or whiskey/bourbon of choice
salt, for finishing

Measure cereal into a bowl and set aside.  Melt butter in a sauce pan over medium heat, then add marshmallows and cinnamon and stir until melted and combined.

Remove from heat and stir in whiskey.  Note: there will be a little sizzle and some steam as the alcohol cooks out--don't be alarmed.

Working quickly, immediately pour marshmallow mixture over cereal and stir to combine.

Transfer coated cereal to a lightly greased 9 x 13 inch pan and gently press to an even layer.  Sprinkle a bit of salt over top for finish.

Allow to cool before cutting into bars.

Makes 24 bars.

Happy Baking,
The Cookie Princess

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