Rice Krispie treats don't really need any improvements. However, you might think twice about eating plain Rice Krispie treats after trying these espresso Rice Krispie treats with Baileys Irish Cream.
Espresso Rice Krispie Treats With Baileys Irish Cream Recipe
These espresso Rice Krispie treats with Baileys are a great last-minute treat for St. Patrick's Day. They don't require any real baking and take less than an hour to make. The hardest part? Getting everything together to make the espresso.
Basic Rice Krispie Treats are pretty easy to make on their own. All you really have to do is melt some butter and marshmallows and mix them into the rice cereal. Even if you can't bake, you can make these!
So, what goes in with the marshmallows? A large espresso shot and a few tablespoons of Baileys. The Baileys liqueur gives it a fun St. Patrick's Day twist. Also, it pairs seamlessly with the espresso. To balance out the sweetness of the Baileys/marshmallow combo, I used puff brown rice cereal to hold everything together.
The brown rice cereal definitely cuts down on the sweetness and isn't super sugary like the classic cereal. It's not a necessary switch, but it helps out so everything isn't super sweet and overpowering. The butter also gets browned before it mixes in with the cereal for a nice, toasty flavor.
Looking for more St. Patrick's Day treats? Try my Lucky Charms Cookies, Guinness Chocolate Cake, or Baileys Chocolate Chip Cookies.
Why You'll Love This Recipe
- Classic Treat - This recipe takes a classic treat and gives it a holiday flare.
- Simple and Quick - It is a great holiday dessert that takes no time to whip up.
- Sharable - These treats are great to cut up and bring to a party for Saint Patrick's Day.
Ingredients Needed For Espresso Rice Krispy Treats
- Unsalted butter
- Marshmallows - Use the large marshmallows
- Freshly brewed espresso
- Baileys Irish Cream
- Vanilla
- Brown rice puffed cereal - Adds a deeper flavor than plain puffed cereal
How To Make Espresso Rice Krispy Treats
- Prepare: Prepare an 8x8 baking dish with parchment and grease. Set the dish to the side.
- Melt the butter: In a medium or large-sized saucepan, melt the butter until it browns on medium-low heat. Allow the butter to melt into a golden brown color. It will foam and then turn brown, which will take about 3-6 minutes.
- Make the espresso: Make the espresso according to the machine or package you have.
- Combine the ingredients: In the pot with the brown butter, mix in the espresso and Bailey's cream. Quickly mix everything together, place the pot back on the heat, and continue to mix slowly. Slowly add in the marshmallows and mix while they melt. Be patient, or else everything will burn.
- Add in the cereal: When the mixture starts to look soupy, add in the cereal using a rubber spatula. You'll have to work quickly, as everything will start to get pretty sticky.
- Add to the dish: Add the cereal mixture to the prepared dish and use a spatula to make an even layer.
- Cool and enjoy: Let the cereal mixture sit in the pan and cool for about 30 minutes. When they are ready, cut them into large square pieces and enjoy.
Make Ahead and Storage
The espresso Rice Krispy treats will last about 2-3 days. Store them in an airtight container. This will help them stay fresh and keep them from going stale.
Tips and Variations
- Prepare - Have everything ready to go. When the marshmallows start to melt, everything moves quickly.
- Adjusting Flavor - If you prefer less Baileys Irish Cream, use 1-2 tablespoons in the recipe.
- Swap in Rice Cereal - If you prefer traditional rice cereal, you can easily make the swap.
FAQs
Yes! You can use typical puffed rice to make these treats. It will not have as deep of a flavor as the puffed brown rice does.
The espresso Rice Krispy treats will last about 3 months in the freezer. Wait until they are fully cooled and wrap them in an airtight container to store.
If your espresso Rice Krispy treats are hard, it may be because you melted everything on too high of a heat. Melt everything on a medium-low heat to make sure everything comes together evenly.
Espresso Rice Krispie Treats With Baileys Irish Cream
Equipment
- saucepan
- mixing bowls
- Measuring spoons
- 8x8 pan
Ingredients
- 8 Tablespoons (1 stick) unsalted butter
- 2 10 oz bags of large marshmallows
- ¼ cup freshly brewed espresso
- 3 Tablespoons Baileys Irish Cream
- 1 teaspoon vanilla extract
- 3-4 cups brown rice puffed cereal
Instructions
- Prepare a square 8x8 baking dish with parchment and grease. Set aside.
- In a medium or large-sized saucepan, melt the butter until it browns on medium-low heat. The butter will melt, turn a golden color, slightly foam, and then brown. This process will take about 3-6 minutes. Stir the butter periodically, but keep a close watch on it. Once it gets to the browning process, it happens fast and can burn quickly.
- While the butter is browning prepare the espresso however you would like.
- When the butter is brown, remove it from the heat and add in the espresso and the Baileys. Add the mixture in carefully, as it might spatter when it hits the butter. Mix it quickly to combine and set it back on the heat.
- Slowly add in the marshmallows, starting with 1 and ½ bags. Mix until melted over medium heat. Don't rush the process and up the heat. Be patient, otherwise, everything will burn.
- When the marshmallows look soupy, fold in the cereal. You'll have to work quickly in this process before the cereal starts to harden from the marshmallows. If there is too much marshmallow mixture, add in more cereal if needed. You can also add in more marshmallows if needed.
- Add the cereal mixture to the dish and use a spatula to make an even layer. Use your hands or a sheet of parchment to make a flat and even layer. If everything sticks to the spatula, spray it with some cooking spray. It will help everything make a smooth transition from the pot to the dish without everything sticking to each other.
- Let the treats sit in the pan and cool completely for about 30 minutes. When ready, cut into large squares to serve.
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