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Salted Caramel Bourbon Rice Crispy Treats from foodiewithfamily.com

Salted Caramel Bourbon Rice Crispy Treats

Rebecca Lindamood
Adapted from Katty's Kitchen with thanks to my friend, Lisa, for telling me about them!

Ingredients
  

  • 1 bag mini or full size marshmallows 10 ounces to 10.5 ounces
  • 1 stick unsalted butter 8 tablespoons or 4 ounces by weight, plus extra for the pan
  • 1/2 teaspoon kosher salt
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • 5 1/2 cups crisped rice cereal
  • 1 cup caramel baking bits
  • coarse flake sea salt like Maldon sea salt

Instructions
 

  • Generously butter an 8-inch by 8-inch baking dish. Set aside. Put the crisped rice cereal and caramel baking bits in a large, heat-safe mixing bowl.
  • Melt the butter and marshmallows together with the salt in a 2-quart, heavy-bottomed saucepan over low heat, stirring constantly. Turn off the burner, add the bourbon and vanilla, and turn the burner back on low long enough to stir the mixture together. Pour over the crisped rice cereal and caramel baking bits and gently-but-quickly toss the mixture together. Scrape into the prepared pan. Spray a piece of plastic wrap or parchment with non-stick cooking spray or generously oil it and put it greased side down on the surface of the Salted Caramel Bourbon Rice Crispy Treats. This will keep it from sticking to your hands when you press the mixture evenly into the pan.
  • Let cool completely. You can either cut into pieces of your desired size in the pan or turn out onto a cutting board to cut it. Sprinkle the coarse flake sea salt over the Salted Caramel Bourbon Rice Crispy Treats before serving.
  • Store leftovers in an airtight container at room temperature for up to 4 days.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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