Chartreuse Rice Krispies Slices Recipe
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
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.
Prep Time
0
minutes
Cook Time
20
minutes
Servings
8
servings
Total time: 20 minutes
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
- Grease a 9-inch-by-5-inch loaf pan with ½ tablespoon of the butter and set aside.
- 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.
- 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.
- 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.