Roadtrip Espresso

Eggnog Latte Rice Krispie Squares

Give your Rice Krispie treats a grown-up twist. Infused with a hint of Roadtrip Espresso, a splash of rum and warm spices like nutmeg and cinnamon, these elevated squares offer festive noggy flavour with every chewy bite. Perfect for sharing and indulging!

Makes 16 squares

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  • Ingredients

    • ½ cup unsalted butter 
    • 2 tbsp brewed Roadtrip Espresso 
    • 1 tbsp white or spiced rum 
    • ½ tsp ground nutmeg, plus more for dusting 
    • ¼ tsp ground cinnamon
    • 1 tsp kosher salt 
    • 500g regular or mini marshmallows 
    • 10 cups crispy rice cereal, such as Rice Krispies

     

  • Directions

    1. Generously butter a 8x8” square baking dish and set aside.

    2. In a large pot or dutch oven, add butter and set over medium heat to brown the butterm stirring occasionally as the butter begins to bubble and the milk solids begin to brown. Watch carefully as the butter may brown too quickly and burn easily.

    3. Add rum, espresso, ½ tsp ground nutmeg, cinnamon and salt to the pot and mix to combine. Add in the marhsmallows and stir continously until smooth and glossy. Remove from heat.

    4. Add in crispy rice cereal and stir well to combine, making sure the cereal is evenly coated.

    5. Transfer the mixture to the buttered baking dish and using buttered hands, press down on the mixture to flatten into the dish.

    6. Lightly dust with more nutmeg and set aside to let cool and set for 1-2 hours.

    7. Once set, flip the baking dish over onto a large cutting board. If you’ve buttered your pan well enough it should come out easily.

    8. Cut into 2-inch squares and serve.

      

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