Plum Wine Rice Krispie Treats
Classic Rice Krispie treats get an adulted-up Asian flair with the addition of plum wine.
Servings: 20 servings
Ingredients
- 1 cup plum wine
- 4 cups mini marshmallows
- 6 Tbsp butter (or low-water plant-based butter - we recommend Country Crock Plant Butter with Avocado Oil for this recipe)
- 6 cups Rice Krispies cereal
Instructions
- Heat wine in a small pot or saucepan over low heat until reduced by half (watch carefully, as this can go quicker than you might expect). Remove from heat and set aside.
- Melt butter in a large pot over. Reduce heat to low, stir in reduced plum wine and simmer for 1 minute. Add marshmallows. Stirring frequently, continue to cook an additional 4 minutes, or until marshmallows are completely melted. Remove from heat.
- Fold in cereal. Once fully combined, spread into a lightly-greased 9"x13" pan and allow to cool for about an hour before cutting into squares and serving.
Notes
- If you are using a non-dairy butter in this recipe, be sure to pick one that has a lower water content (the easiest way to tell this is to check the ingredient label. You want one that lists something other than water as the first ingredient). Using a non-dairy butter with too much moisture in the formula will turn the cereal soggy. As mentioned in the ingredient list, we recommend Country Crock Plant Butter with Avocado Oil as a non-dairy substitute in this recipe.
- While we frequently use ghee as a substitute for regular butter in our recipes, it does not work in this one. Again, it has too much moisture and will ruin the texture of your cereal.
- We went a bit light on the marshmallows in this recipe in order to maximize the flavor of the plum wine. If you want these to be a more on the gooey side, you can up the quantity to the standard 6 cups that most Rice Krispie treat recipes call for - but it will likely dilute the flavor somewhat.