News from the Tennessee Valley Food

Grown Up Rice Krispy Treats

Here’s your chance to revisit those sticky, chewy treats from your childhood. Except that this version of those bake sale faves is tweaked for your more discerning adult tastes thanks to 1/4 cup of Grand Marnier liqueur.

Start to finish: 1 hour

Servings: 18

1 stick unsalted butter

10-ounce bag mini marshmallows

1/4 cup Grand Marnier (or other liqueur)

1/2 teaspoon orange extract (substitute vanilla or almond if they would work better with the liqueur of your choice)

Pinch salt

6 cups puffed rice cereal

8 ounces bittersweet chocolate

Lightly coat an 8-by-8-inch baking pan with butter or cooking spray.

In a large saucepan over medium heat, melt the butter. Add the marshmallows, Grand Marnier, orange extract and salt. Stir until melted. Add the rice cereal and stir to coat.

Quickly transfer the cereal mixture into the prepared pan, using a spatula to pat it down evenly. Set aside to cool and firm up.

Remove the block of cereal from the pan by inverting on a cutting board. Cut the block into small triangles. Set aside.

Place the chocolate in a microwave-safe bowl and heat until just melted. Dip half of each triangle into the chocolate, then arrange on plates and refrigerate until the chocolate has set.

(Recipe from Jamie Gwen’s “Good Food for Good Times,” Powerline Publishing Group, 2007, $24.95)

The Associated Press

Copyright 2005 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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