Have you ever sat on the couch craving a sweet bite? I do sometimes. I usually don’t buy packaged sweets — partly because store prices make me think, “I can make more and better at home,” and partly because if I buy them I’ll eat them all. At home I can better control portions (and my kids often swarm anything I make within minutes, so temptation is brief).
For those urgent sweet emergencies I keep a few reliable ingredients on hand. The quickest saver is the classic rice crispy treat, but I don’t stop at the basic version: I make Salted Caramel Bourbon Rice Crispy Treats.
Yes — I add bourbon to marshmallow treats. It works because bourbon’s warm, oaky, vanilla and caramel notes pair beautifully with melted marshmallows, vanilla extract, and caramel pieces. A finishing sprinkle of coarse flake sea salt elevates everything, sharpening the flavors that sugar can sometimes mute. The result is a rice crispy treat with surprising depth — sweet, salty, and a little grown-up.
Cook’s Notes
- Generously butter an 8-inch by 8-inch pan so the bars release easily. For extra insurance, line the pan bottom with a square of parchment paper.
- Use a bourbon you’d be happy to sip. You don’t need an expensive bottle, but avoid anything harsh or medicinal.
- The recipe uses just 2 tablespoons of bourbon total, so when cut into 16 squares each piece contains under a half teaspoon. Adjust for your household preferences.
- You can slice the treats while they’re still in the pan, or turn them out onto a cutting board for straighter edges — either approach works.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Salted Caramel Bourbon Rice Crispy Treats
Rebecca Lindamood
Ingredients
- 1 bag mini or full-size marshmallows (10 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 (for finishing; e.g., Maldon)
Instructions
- Generously butter an 8-inch by 8-inch baking dish and set it aside. Place the crisped rice cereal and caramel baking bits in a large, heat-safe mixing bowl.
- In a 2-quart heavy-bottomed saucepan over low heat, melt the butter, marshmallows, and kosher salt, stirring constantly until smooth. Turn off the burner, stir in the bourbon and vanilla, then briefly return the pan to low heat just to incorporate. Pour the marshmallow mixture over the cereal and caramel bits and gently but quickly toss to combine.
- Scrape the mixture into the prepared pan. To prevent sticking while pressing the mixture evenly, spray a piece of plastic wrap or parchment with nonstick spray (or brush with oil) and press it greased-side down onto the surface before smoothing.
- Let cool completely. Cut into squares in the pan or turn the slab out onto a cutting board to slice. Sprinkle coarse flake sea salt over the bars just before serving.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use if you need precise values.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your versions.
If you need caramel baking bits or coarse flake sea salt, they are commonly available at grocery stores or specialty baking retailers.