Browned Butter Apricot Crispy Rice Squares
 
Makes About 9
Ingredients
  • 1 cup chopped dried apricots
  • ½ cup bourbon
  • 6 tablespoons unsalted butter, cubed
  • 8 cups miniature marshmallows (about 16 ounces)
  • ½ teaspoon kosher salt
  • 8 cups crisp rice cereal
Instructions
  1. Line an 8×8-inch baking pan with aluminum foil, letting excess extend over sides of pan. Spray with cooking spray.
  2. In a medium bowl, combine apricots and bourbon. Let stand for 1 hour. Drain, reserving 2 tablespoons infused bourbon. Save remaining infused bourbon for another use.
  3. In a 6-quart Dutch oven or heavy-bottomed pot, melt butter over medium heat. Cook, stirring constantly, until golden brown and has a nutty aroma, 4 to 6 minutes. Immediately stir in marshmallows and apricots; reduce heat to medium-low, stirring constantly until marshmallows are melted.
  4. Stir in reserved 2 tablespoons infused bourbon and salt. Remove from heat. Stir in cereal until evenly coated. Using a spatula sprayed with cooking spray, immediately press mixture into prepared pan.
  5. Let cool for 30 minutes. Using excess foil as handles, remove from pan. Cut into squares and serve.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/browned-butter-apricot-crispy-rice-squares/