Vanilla Whisky Rice Crispy Squares with Chocolate and Whisky Caramel

 
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Some of the equipment photographed in this post were provided by Paderno. All thoughts and opinions are my own.

Your childhood favourite, but fast forward to the 18 year old in you. I’m constantly trying to find ways to add whisky to my cooking. This one was a little too obvious. Sinfully delicious and sinfully easy to make! If you don’t have time to make the whisky caramel from scratch, opt for a high quality store bought caramel instead.

Vanilla Whisky Rice Crispy Squares with Chocolate and Whisky Caramel

  • 12 cups rice crispies

  • 1/2 cup butter

  • 3 tbs Canadian whisky

  • 1 tsp vanilla bean paste

  • 500g, plus 1 cup marshmallows (I like to use the large marshmallow for general melting, followed by a cup of the mini marshmallows at the end to make the squares extra gooey)

  • 4 oz melted chocolate

Whisky Caramel - Adapted from https://www.finecooking.com/recipe/dark-rum-caramel

  • 1 1/2 cups granulated sugar

  • 1/3 cup cold water

  • 3 tbs unsalted butter, softened

  • 3/4 cup heavy cream

  • 2 tbs Canadian whisky

  • 1/2 tsp salt

  • 1 tsp vanilla extract

Melt butter in a large pot. Once the butter has melted, add 500g of marshmallows. Stir constantly until melted. Add the remaining marshmallows, quickly followed by the vanilla and whisky. Stir just until combined (you want some of the last of the marshmallows to still be a little solid). Quickly add your rice crispies. Working fast, pour the mixture into a 13 x 9 parchment lined pan. Let cool.

Drizzle with melted chocolate and whisky caramel sauce.

Whisky Caramel - Mix the sugar and 1/3 cup cold water in a large saucepan. Cook covered until boiling, swirling occasionally until the golden (5-8 minutes). Do not stir. Remove lid and swirl more frequently until the sugar becomes dark amber in colour. Reduce the heat to low and carefully whisk in the butter. Keep whisking until the bubbles settle down, then add the cream, whisking until the caramel is smooth (~2 minutes). Remove from the heat and add in the whisky, salt, and vanilla. Let cool.

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Grandma's Fudge Brownies

 
Fudge Brownies

For the last couple of years I've been tackling a series of my Grandma's handwritten recipes and photographing the results to include in a family cookbook. It's been both fun and challenging. See my Grandma had a sweet tooth, I do not. So I've been putting off making lots of the desserts. It's also challenging in the sense that I constantly think I'm not making the recipes correct, often wishing she was still here to ask for advice or tips to ensure they'll turn out just right.  

That feeling of uneasiness was here as I made these fudge brownies for the first time (yes first). Something felt incorrect as I was mixing them. The ratio of butter and sugar to flour felt off. But I stuck to the recipe. Trusted it will turn out, if not, telling myself I could always make another batch. To my delight, they turned out on the first go! Super chewy, not too heavy on the chocolate side, and a little crunch from the nuts. 

I think the sweets might even be growing on me now. 

Grandma's Fudge Brownies

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 x 1oz unsweeted bakers chocolate, melted
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/2 cup chopped walnuts

Preheat oven to 325°. Beat together butter, sugar, melted chocolate and vanilla. Add eggs and beat until mixed. Stir in flour. Fold in walnuts. Bake in a greased 8x8 inch pan for 35 min.

Optional, but likely a must for those who love a bit of chocolate drama, I melted an ounce of dark baking chocolate and drizzled on top before serving.

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