17’s Kevin Charette shows us how we can add a great twist to those traditional rice crispy treats your kids enjoy every holiday season.
1/2 cup butter
1 (16 ounce) package miniature marshmallows
2 tablespoons bourbon
1 teaspoon sea salt
8 cups crispy rice cereal
1 pinch flaked sea salt
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Melt the butter in a saucepan over medium heat, stir constantly, until golden brown and has a nutty aroma for about five minutes.
Add marshmallows to browned butter, reduce heat to medium-low, and cook.
Stir occasionally, for three to four minutes until marshmallows are melted.
Mix in bourbon and one teaspoon of sea salt into marshmallow mixture.
Remove saucepan from heat and add rice cereal to marshmallow mixture.
Mix until cereal is evenly coated with marshmallow mixture.
Transfer to a 9 x 13 inch baking dish.
Place a sheet of parchment paper over rice cereal mixture and press into dish.
Remove parchment paper and sprinkle flaked sea salt over the top.
Cool treats to room temperature for at least 30 minutes.