Bourbon Pecan Rice Crispy Bars

Bourbon Pecan Rice Crispy Bars are an adult take on the classic crispy treats we all have enjoyed. The browned butter and bourbon, along with loads of toasted pecans, make these addictive bars the perfect thing for gift giving or having around the holiday table. Gilding these beauties with a thin layer of silky ganache takes them to new heights.

I love a good rice crispy treat. Something about big chewy and slightly sticky bars has always satisfied me. I even got them out of the vending machines or the delis when I lived in New York. However, they really are very easy to make, and you can add all sorts of fun things to them to make them even more special. I recently had a cocktail gathering for my friends and neighbors (done safely). I needed a gluten-free option for a dessert. I immediately thought of rice crispy treats. But of course, I couldn’t just make plain ones. I had to come up with something special. So I decided to make these Bourbon Pecan Rice Crispy Bars with tons of pecans and a little bourbon to give them a little adult spin. I browned the butter to make them even more decadent and topped them with a luxurious chocolate ganache. These were a hit, and I couldn’t keep my hands away from the few I had left. Especially when I watched the Great British Baking Show (or The Great British Bake Off as it is known in Britton) and rooting for Chigs (he came in second).

I made them a second time, and this time I added some more mini marshmallows, which swirled through the bars just to put them even more over the top! These are so delicious, and I’ll be making more of them for gifts this holiday season. They keep well and transport beautifully, so they really are the perfect giftable treat. Of course, you could choose to leave out the bourbon. It does add to the flavor, however, and makes them special.

Lining the 13 x 9 pan makes them come out of the pan so much easier, and it is a trick I learned that will save you some frustration, so try and line with parchment or wax paper. You can find parchment here on amazon or most grocery stores, and even at Costco. I use it for many things, and it is worth having a roll around. (I get a small commission at no cost to you from Amazon. If you use any link on this page, please consider helping fund my food journey.) it helps to have a straight-sided baking pan for neatness, but it is unnecessary.

That is all for this week. I hope everyone is staying safe and healthy out there. We all need to get through this together, so please think of others in your choices and actions. A little kindness goes a long way. Try these Bourbon Pecan Rice Crispy Bars, and you will have something special to give out this holiday.

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Bourbon Pecan Rice Crispy Bars

Prep Time

5 mins

Cook Time

10 mins

 

Bourbon Pecan Rice Crispy Bars studded with toasted pecans and swirled with mini marshmallows these are fabulous anytime.

Course: Baking, Confections, Dessert

Cuisine: American

Keyword: christmas, holiday baking, peanut butter bars, rice crispies, rice crispys, rise crispy, treats

Servings: 20 bars

Ingredients

For the bars

• 6 tablespoons butter divided
• 2 cups chopped pecans
• 1 10.5 oz bag marshmallows or about 7 cups mini marshmallows
• 2 tablespoons bourbon
• 1 tablespoon vanilla
• 6 cups of crispy rice cereal
• ¾ cup mini marshmallows

For the ganache glaze

• 4 oz chopped simi or bittersweet chocolate
• ½ cup heavy cream
• ½ cup finely chopped pecans

Instructions

To make the bars

1. Line a 13 x 9 baking pan, preferably with straight sides, with parchment or wax paper.
2. Have all the ingredients ready for the bars, as they come together quickly.
3. In a large saucepan or Dutch oven, melt 2 tablespoons of the butter over medium heat.
4. Add the chopped pecans and cook until the pecans have nicely toasted and browned. Stir them continuously, as they will go from toasted to burn quickly.
5. Scrape out the butter and pecans with a spatula and reserve. No need to wash out the pan.
6. Add the remaining 4 tablespoons of butter and let the butter melt down and begin to brown, the butter will give off a nutty fragrance, and there will be brown bits of milk solids.
7. Immediately add the marshmallows and stir to melt.
8. Stir in the bourbon and the vanilla.
9. Take off the heat and stir in the rice cereal and the pecans.
10. When the cereal has almost been combined, add in the ¾ cup of mini marshmallows.
11. Spread the mixture into the prepared pan.
12. Using a spatula and a piece of parchment paper, gently press the mixture until the top is even and relatively smooth.
13. Let cool completely.

To make the ganache glaze.

1. Finely chop the chocolate and place it in a heat-proof bowl or measuring cup.
2. Heat the cream until it is hot and barely simmering but not boiling.
3. Pour the cream over the chopped chocolate, let sit for five minutes to melt.
4. Stir the ganache until smooth.
5. Depending on the temperature of your kitchen or the chocolate, the glaze may need to cool to a spreadable consistency.
6. Spread a thin layer of ganache over the cooled bars and sprinkle with the ½ cup finely chopped pecans.
7. Let cool until the glaze is set.
8. Cut them into bars or squares. They will keep for a week covered if they last that long!