Truth #1 We have totally mastered the art of the Rice Krispie Treat.
So I think it’s time we up our game a bit. Dad works hard every day and he deserves a home made treat filled with all of his favorite snacks like potato chips and beer and pretzels and Beer and chocolate and BEER and…you get the picture!
So what if we made a beer infused treat with the essence of a rice krispie treat but instead of the cereal we load it up with the snacks…sweet, salty, malty and oh so delicious! Thanks Serious Eats for the inspiration!
In my research for today’s post, I came across this article from serious eats and found the technique the author used to create their own marshmallow mixture (instead of store bought) so she could infuse the beer flavor into the treats without adding extra liquid.
If the thought of making your own marshmallows intimidates you, don’t let it! Time to take this challenge head on! Here’s what you’ll need- Guinness, unflavored gelatin, sugar, light corn syrup, salt and vanilla extract
First things first, pour the Guinness into a bowl and refrigerate uncovered for at least an hour so that it can be cold yet flat. If there is any trace of carbonation in your beer, it could make a sugary hot mess when you make your candy. When the beer is nice and flat pour about ½ cup of beer into the bowl of your stand mixer and sprinkle the unflavored gelatin over the beer, set aside so the gelatin has a chance to bloom.
Meanwhile, in a large sauce pan combine your sugar, corn syrup, salt and ½ cup of the Guinness. Set the mixture over low heat and stir until the sugar is dissolved completely. Crank up the heat to medium-high to bring the mixture to a boil. WARNING- it will get bubbly so don’t freak out! It’s all going to be just fine!
Using a candy thermometer allow the mixture to boil until it reaches 240 degrees Farenheit or the soft ball stage. Take your hot mixture off of the heat and pour immediately over the gelatin, Guinness mixture. Using the whisk attachment on your stand mixer, beat the marshmallow mixture until it has tripled in size (about 10 minutes).
The final product should be thick and sticky. Beat in some vanilla and melted brown butter and there you have it…a brown butter, beer infused marshmallow mixture ready and waiting eagerly to be intermingled with rice crispy treat mix-ins.
Except this time we’ll leave the crisp rice cereal for the kids breakfast…Daddy wants chips, pretzels and chocolate!
Mix in small additions potato chips and pretzels until the mixture reaches your desired ratio of mix-in to marshmallow. I used an entire bag of each potato chips and pretzels. When it’s reached the desire consistency press into a prepared 9x13” dish. Any additional or leftover snacks can be pressed in on the top. Allow to cool completely.
Cut into squares or whatever shape you like. Before serving, melt an additional ¼ cup of Guiness with some milk chocolate in the microwave and drizzle your “ganache” over the treats so Dad knows he’s special! Once the chocolate is set feel free to dive in with reckless abandon.
We’re totally doing this right!
- 1 ¼ cup Guinness Beer, divided
- Nonstick cooking spray
- 3 packets unflavored gelatin (.75oz total)
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 8 tablespoons unsalted butter, melted and browned
- 3+ cups ruffled potato chips crushed
- 3+ cups miniature pretzels, crushed
- ½ cup milk chocolate, chopped
- Pour the Guinness Beer into a bowl and allow it to sit uncovered in the fridge for at least an hour. This way the beer is cold and flat and ready to be caramelized.
- Prepare a 9x13 dish with the nonstick cooking spray. In the bowl of a stand mixer pour ½ cup of the flat Guinness. Sprinkle the surface of the beer with the gelatin and set aside to bloom.
- Meanwhile, in a large (6-quart or more) saucepan, combine the sugar, corn syrup, salt and ½ cup of Guinness. Cook it over medium, stirring until the sugar is completely dissolved.
- Increase the heat to medium- high and bring the mixture to a boil. Allow the mixture to continue to boil until it has reached 240 degrees on a candy thermometer (also known as the softball stage). Quickly remove the pot from the stove and pour into the bowl of the stand mixer with the bloomed gelatin. Using the whisk attachment, whip the candy mixture until it has tripled in size. This should take about 10 minutes. When the mixture becomes very thick and sticky it’s time to beat in the vanilla extract and brown butter. Whisk in till thoroughly combined.
- Fold in your chips and pretzels gradually. You’ll want to work in quickly as I found the marshmallow mixture starting to set quicker than I thought it would. Stir in as many mix ins as you desire till you reach the consistency you love. Press into the prepared 9x13 dish and set aside to cool completely and set.
- Once cooled completely, combine in a separate bowl the remaining ½ cup Guinness and chopped milk chocolate. Heat in the microwave using 30 second increments until melted completely. Drizzle the chocolate over the treats, allow to set. Cut into squares and enjoy!