These Eggnog Rice Krispie Treats are flavored with warm spices including nutmeg and cinnamon and are topped with creamy white chocolate eggnog ganache.
non-stick tin foil or regular foil greased with melted butter or baking spray
1 large mixing bowl
1 silicone spatula
1 medium-large (3 quart) saucepan
1 double boiler (saucepan filled with 1 inch of water topped with a snug-fitting bowl)
1 microplane grater
Ingredients
Rice Krispies Layer
5cups(142 grams) Kellogg's Rice Krispies Cereal
4tablespoonsalted butter(use European-style butter for best flavor)
10ounces(284 grams) Jet-Puffed Marshmallows
¼teaspoonfreshly grated nutmeg
¾teaspooncinnamon
White Chocolate Eggnog Ganache
12ounces(340 grams) pure white chocolate (made with cocoa butter)
4tablespoons(57 grams) eggnog plus 1 more tablespoon (14 grams)*
1tablespoon rum or brandy *(use in place of the additional 1 tablespoon of eggnog)OPTIONAL
1teaspoonfreshly grated nutmeg plus more if desired
Instructions
Rice Krispie Treat Layer
Line a 9-inch square baking pan with non-stick tin foil or regular tin foil greased with melted butter or baking spray.
Grease your mixing bowl and spatula with butter (for best flavor) or baking spray.
Pour 5 cups of Rice Krispies Cereal into the bowl and set it aside.
Cut 4 tablespoons of butter into slices and place in a medium-large non-stick saucepan. Set the pan over LOW heat.
Allow the butter to begin melting and then toss in the marshmallows.
Stir often until about 75% of the marshmallows have melted. Then, remove the pan from the heat and continue to stir until all the marshmallows melt. The residual heat will continue to melt the marshmallows ensuring your marshmallows do not overheat which makes hard treats.
Add ¼ teaspoon of freshly grated nutmeg and ½ teaspoon of cinnamon and stir to combine.
Pour the melted marshmallow mixture over the bowl of cereal and toss to combine.
Spread the cereal treat mixture into the lined baking pan. Set aside.
White Chocolate Eggnog Ganache
Fill a saucepan with 1 inch of water and set the pan over LOW heat on the stove.
Fit a bowl snuggly into the top of this pan. You don't want steam to be able to escape, so make sure the bowl fits snuggly and does not touch the water.
Pour 12 ounces of pure white chocolate into the bowl.
Add 4 tablespoons of eggnog and stir to combine.
Allow the white chocolate to melt slowly, stirring it often until about 75% of the chocolate has melted. Do NOT overheat the white chocolate.
Then remove the bowl from the heat. Wipe off any condensation from the bottom of the bowl. Allow the white chocolate to rest for 5 minutes without stirring. The residual heat will continue to melt the white chocolate.
Then using a spatula or immersion blender, stir until smooth.
The mixture may be slightly greasy. Add an additional 1 tablespoon of cold eggnog or 1 tablespoon of rum or brandy. Stir until smooth and creamy.
Let the eggnog ganache cool for 10 minutes, stirring it once after 5 minutes.
Pour the white chocolate eggnog ganache over the pan of Rice Krispie Treats.
Spread the ganache into an even layer.
Immediately, dust the surface with at least 1 teaspoon of freshly grated nutmeg. For a more robust flavor, add a little more.
Let this cool for about 4 hours until the ganache feels firm.
Then, remove the treats from the pan by lifting up the tin foil. Peel the foil off the treats and then cut them into 12 rectangles (or 16 squares).
Serve and enjoy!
Notes
StorageStore your eggnog Rice Krispie Treats in an airtight container at room temperature for up to 4 days. Or, place them in an airtight container or zip-top bag and freeze for up to 3 months.