I wanted to have a fun, munchable on my Oscar’s menu that wasn’t popcorn. I know, what is a movie awards show without the popcorn? But this year is all about mixing things up and trying something out of the ordinary. Which led to me to search for “sweet and salty snacks”. I came across a number of interested recipes, but was drawn to the idea of a rice krispy treat. I wanted to take the whimsical, childhood treat and make it more sophisticated. Kid food, adult style.
Over the winter we received a little wedding gift from our friend Paulette. She gave us a bottle of great champagne and the most outstanding rosemary and apricot shortbread cookies. They were perfect. You could drink them with champagne for a fun wine and cheese night, have them as an appetizer, have them for dessert… the cookies just went well with everything. I don’t always remember how well rosemary complements sweet flavors, but those cookies were just the bomb. So I decided to take that beautiful blend, mix it with some marshmallowy goodness, and create these rice krispy treats. Even though they are on the sweeter side, they are the perfect accompaniment to champagne or a crisp white wine. So you can serve these as an appetizer, or a dessert, or all night as dessertizers.
- 3 tbs butter
- 1 tbs rosemary, minced
- 1- 6 oz bag apricots, small dice
- 1- 10 oz bag plain marshmallows
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 6 cups crisped rice cereal
- Lay parchment in a 9 x 13 baking dish, leaving extra out of the sides so that the bars are easier to remove later. Spray with cooking spray.
- Heat a large pot (cast iron is best) over medium heat. Add the butter, rosemary, and apricots and gently stir until the butter is melted. Add the marshmallows and cook another five minutes, or until the marshmallows are completely melted. Stir as they cook to prevent anything from sticking to the bottom of the pot.
- Add the vanilla, salt, and cereal. Remove from the heat and stir everything until it is evenly combined.
- Pour the mix into the baking dish and spread evenly with a spatula. Gently use your hand to press the mixture into the pan and create a dense bar. Let stand for at least one hour, up to over night covered, before slicing into squares.
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