Crackle, Pop

Cocktail hour hits the cereal aisle

You only thought you knew Rice Krispies Treats®. At Seattle's Canon, the childhood favorite receives an after-five makeover at the hands of chef Andrew Cross and owner-mixologist Jamie Boudreau. The two concocted the playful bar bite as a way to showcase their house-made Chartreuse marshmallows. The resulting sweet is an ingenious coupling of the famed herbal liqueur, semisweet chocolate and puffed-rice cereal. This streamlined version (which uses store-bought marshmallows) is equally tasty but requires half the cooking time.

Recipe adapted from Andrew Cross, Canon, Seattle, WA

Green Chartreuse Rice Krispies Slices
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You only thought you knew Rice Krispies Treats®. At Seattle's Canon, the childhood favorite receives an after-five makeover at the hands of chef Andrew Cross and owner-mixologist Jamie Boudreau.
Servings
8
servings
Ingredients
  • 2½ tablespoons unsalted butter at room temperature, divided
  • ¾ cup green Chartreuse
  • ⅛ teaspoon kosher salt
  • 3 cups (8 ounces) large marshmallows
  • 4 cups crisped-rice cereal, such as Rice Krispies
  • ¼ cup semisweet chocolate chips
Directions
  1. Grease a 9-inch-by-5-inch loaf pan with ½ tablespoon of the butter and set aside.
  2. In a small saucepan set over medium heat, add the Chartreuse. Bring to a simmer and cook over low heat until reduced by three-quarters, about 10 minutes.
  3. Add the remaining 2 tablespoons of the butter and salt and stir until completely melted, about 2 minutes. Add the marshmallows and stir until completely melted, 3 to 4 minutes.
  4. Turn off the heat and mix in the crisped-rice cereal, stirring just to combine. Stir in the chocolate chips and scrape the mixture into the prepared pan; using a rubber spatula, press it into an even layer. Set aside (or refrigerate) to set. Slice and serve.
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