Chartreuse Rice Krispies

September 18, 2014
Author Notes

This recipe comes from my time at Tasting Table -- where it was adapted from Seattle's Canon restaurant for a story on cereal in cocktails. Yes, that is a thing! —Posie (Harwood) Brien

  • Makes 1 batch
  • 2 tablespoons unsalted butter, rom temp.
  • 3/4 cup green Charteuse
  • Pinch kosher salt
  • 8 ounces marshmallows
  • 4 cups rice krispies
In This Recipe
  1. Grease a 9 x 5 pan with butter (or line with parchment and grease).
  2. In a medium saucepan, add the Chartreuse and simmer for about 10 minutes, until it reduces by 75%. Then add the butter and salt and stir until melted.
  3. Add the marshmallows and stir until melted. Turn off the heat and stir in the cereal until well-mixed. Pour into the prepared pan and cool.

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I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.