I made this dessert for the Academy Awards one year and loved the way they came out. I love the juxtaposition of a child’s dessert with such elevated flavors. The rosemary in the bars breaks up the extreme sweetness and really entertains your tongue. They are definitely not for everyone, but your foodie friends will really enjoy them!
Rosemary & Apricot Rice Krispies
Makes: 12 squares
Prep Time: 25 minutes Cooling Time: 1 hour or overnight
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. Spray pan.
- 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.