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
tablespoons unsalted butter, rom temp.
cup green Charteuse
pinches kosher salt
cups rice krispies
- Grease a 9 x 5 pan with butter (or line with parchment and grease).
- 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.
- 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.