Browned Butter Apricot Crispy Rice Squares

For a kid-friendly version, substitute apple juice for the bourbon.

Browned Butter Apricot Crispy Rice Squares
Makes About 9
  • 1 cup chopped dried apricots
  • ½ cup bourbon
  • 6 tablespoons unsalted butter, cubed
  • 8 cups miniature marshmallows (about 16 ounces)
  • ½ teaspoon kosher salt
  • 8 cups crisp rice cereal
  1. Line an 8×8-inch baking pan with aluminum foil, letting excess extend over sides of pan. Spray with cooking spray.
  2. In a medium bowl, combine apricots and bourbon. Let stand for 1 hour. Drain, reserving 2 tablespoons infused bourbon. Save remaining infused bourbon for another use.
  3. In a 6-quart Dutch oven or heavy-bottomed pot, melt butter over medium heat. Cook, stirring constantly, until golden brown and has a nutty aroma, 4 to 6 minutes. Immediately stir in marshmallows and apricots; reduce heat to medium-low, stirring constantly until marshmallows are melted.
  4. Stir in reserved 2 tablespoons infused bourbon and salt. Remove from heat. Stir in cereal until evenly coated. Using a spatula sprayed with cooking spray, immediately press mixture into prepared pan.
  5. Let cool for 30 minutes. Using excess foil as handles, remove from pan. Cut into squares and serve.