When it comes to snacking, I’m more of a salty person vs. sweet. But one sweet treat I have always been OBSESSED with is rice krispie treats (Insert drooly emoji face). I remember growing up my next door neighbor’s mama would make rice krispie treats on the weekly. Sometimes peanut butter, too! (Shout out to you Martha Langebartles, I’ll never forget your treats! Lol!)
When I made these a couple weeks ago, I wanted to add something to spice them up. I looked at a few recipes that used browned butter, instead of just plain melted butter (a quick and easy alternate to give these treats a little extra pop of flavor) but had the idea to add some booze ( because booze makes every dessert better, right?) and a sprinkle of sea salt because sweet and salty are always a match made in heaven. . . to me anyway!
I used extra butter in this recipe, and kept the rum at 2 Tablespoons because I knew the rum wouldn’t be cooked enough for the alcohol to evaporate. The combo of the brown butter, the spiced rum and the sea salt are the perfect trifecta. Honestly- these aren’t all that different from a regular rice krispie, but here the flavor is more savory and intense. And, the good news is- this recipe only uses 6.5 cups of krispies so you’ll have plenty left over in the box to make another batch.
Y’all- please know I’m not claiming that this recipe is gourmet, or hard to make, and actually they don’t LOOK any different from regular rice krispies: but- dang they’re good and I love sharing recipes with you that are easy to make and share with your loved ones, too!
Here we go, this is the quickest, easiest treat recipe you’ll make all season and I promise they’ll get eaten up before you know it!
Ingredients:
- 6.5 cups Rice Krispie cereal
- 1 stick of unsalted butter
- 2 Tbsp Cardinal Spirits Lake House Spiced Rum
- 1-16 oz bag of mini marshmallows
- Coarse Sea salt, to taste
- non-stick cooking spray
Directions:
- Grease the bottom and sides of a 9×13 baking dish with non-stick cooking spray.
- In a sauce pan, melt the butter over medium heat, periodically whisking so it does not burn.
- As the butter melts, it will begin to foam, continue to whisk until butter starts to change color- light caramel-y brown.
- Whisk in your rum.
- Immediately add your marshmallows. (The rum will cause the butter to cool slighty so it is crucial that you stir the marshmallows vigorously to incorporate them into butter and melt them quickly.
- Quickly transfer the marshmallow-butter-rum mixture, pouring it over the rice krispie cereal in a large mixing bowl, and mix together.
- Once incorporated, pour into your greased baking dish.
If you have trouble getting the mixture to lay evenly in the pan, lay a sheet of parchment paper over it and work use your hands to flatten it out, on top of the paper. Remove the parchment paper once mixture is level and set in the dish.
- Sprinkle with coarse sea salt while still warm.
ONE MORE THING! I’m super excited to announce that I’ve teamed up with Cardinal Spirits for this post to giveaway some fun prizes for the holiday season! Here are the deets:
3 winners:
- 2 winners will receive 2 Cardinal Spirits Bartender Recipe books (one to keep for yourself and one to give as a gift or stocking stuffer!) ($12.95 value)
- 1 winner will receive a Recipe book PLUS a $100 gift card to spend at CardinalSpirits.com!
Giveaway details can be found on my Instagram account @bighairandfoodiefare, search for the photo for the rice krispies and Lake House Rum. Giveaway will run from 8:00pm 11/27/2018 to 11/30/2018. Winner will be selected randomly and announced on instagram Friday, 11/30/2018.
**** For a bonus entry- comment on this blog post below!****
