Irish Cream Rice Krispies Treats: Cute St Patricks Shamrock
Who says that Rice Krispie treats are just for kids? Especially if you make these Irish Cream Rice Krispies. An elevated treat packed with the flavor of Bailey’s Irish Cream. A treat that’s perfect for St. Patrick’s Day, or anytime you want to try a unique Rice Krispie recipe.
About Irish Cream Rice Krispies
What is it about Rice Krispie treats that makes them so yummy? I personally am partial to peanut butter and chocolate Rice Krispie treats. I can only make them when I have a party to bring them to, otherwise I’ll eat the whole batch.
Maybe that’s how you feel about Rice Krispie treats made with marshmallows? An ooey, gooey snack that is so chewy and delicious. This Irish Cream Rice Krispies recipe adds extra flavor to the traditional recipe. And proof that you can add a twist to a childhood favorite, and turn it into a dessert that adults love. In addition to how good they taste, one of the other highlights of a Rice Krispie treat is how easy they are to make. And, that they don’t require many ingredients. These Irish Cream Rice Krispies are no different.
Ingredients for Irish Cream Rice Cereal Treats
These rice cereal treats have standard ingredients like Rice Krispies cereal, marshmallows, and butter. Extra flavor comes from the vanilla extract that is added, along with the addition of Bailey’s Irish Cream. The Irish Cream is used for both the rice cereal portion of the treat, along with the chocolate ganache that is added. This way you get the flavor in every bite.
If you want to make these shamrock Rice Krispie treats for kids, you can substitute a non-alcoholic cream. There are a couple of different options. You could go with an Irish coffee creamer, or an Irish cream syrup for coffee. These will give you the Irish cream flavor without the alcohol you’d get if you used Bailey’s Irish Cream.
Step by Step Process With Pictures
You want to move quickly once everything is mixed together, so you should start by prepping the 9″x13″ pan. Use a non-stick spray, or butter to grease the sides of the dish. Place a large piece of parchment paper in the baking pan, leaving extra room on the edges to act as handles.
In a large saucepan, add the butter. Melt over medium heat and then add about 10 ounces of marshmallows to the saucepan. It doesn’t have to be exact, just eyeball it.
As the marshmallows melt, add 3 tablespoons of the Irish Cream and 1 teaspoon of vanilla extract. Stir to combine and continue to heat until the mixture is smooth. Once it is smooth, remove the saucepan from the heat and add 3-4 drops of green food coloring. Stir it all together to get a uniform color.
Now add the rice cereal to the marshmallow mixture. Move quickly to mix it all together, then add the remaining marshmallows.
Spread the Irish Cream Rice Krispies into the baking pan and flatten. Use a greased cookie cutter to cut-out shamrock shaped treats. Work quickly to cut out as many as possible, placing them on a parchment lined baking sheet. When all the shamrocks are cut out, combine the remaining Rice Krispie mixture so that you can cut out as many shamrocks as possible.
As the shamrocks set, work on making the chocolate ganache. The ganache is used in two ways. First the shamrocks are dipped into the chocolate, and then chocolate is drizzled on top. Make the ganache by placing the chocolate chips in a bowl and setting aside. In a separate bowl, place the heavy cream and heat it in the microwave until hot. Pour the heated cream over the chocolate and let it sit for 2-3 minutes. Add 1.5 tablespoons of Irish Cream, and 1/2 teaspoon of vanilla extract. Whisk it all together until smooth.
Dip each shamrock into the chocolate and then place them back on the parchment paper, with the chocolate side down. Put the Irish Cream Rice Krispies in the refrigerator to chill for 20 minutes, or you can leave them on the counter for the chocolate to set. It really depends upon your preference, and how hot your kitchen is.
This time of year my kitchen is cool enough for them to set-up without me needing to refrigerate them. When they are set, melt the remaining chocolate and place it in a piping bag. Drizzle the melted chocolate on top of each shamrock and immediately top with any sprinkles you’d like.
I hope you enjoy making these Irish Cream Rice Krispies treats. With their shamrock shape and Bailey’s flavoring, they are the perfect dessert to serve at your next St. Patrick’s day celebration. And if you decide to use a non-alcoholic Irish cream, then these cereal treats are perfect for an afterschool snack, party, or spring bake sale.
Irish Cream Shamrock Rice Cereal Treats
Equipment
- 9×13 Baking pan
- Parchment Paper
- 5 Quart Sauce Pan
- Microwave Safe bowls
- Spatula
- Whisk
- 3.3" Shamrock Cookie Cutter
- Piping Bags
Ingredients
- 7 Cups Rice Cereal
- 6 Tablespoons Salted Butter+ extra to grease the baking pan and cookie cutter
- 12 Ounce Bag of Marshmallows
- 3 Tablespoons Bailey Irish Cream + 1 1/2 Tablespoons for the Ganache
- 1 1/2 Teaspoons Vanilla Extract
- 1/2 Cup Heavy Cream
- 1/2 Cup Chocolate Chips
- Green Food Gel Color
- Gold Coin Sprinkles
Instructions
- Butter the sides of a 9×13 pan and lay a long sheet of parchment in the middle of the pan. Make sure the sheet is long enough that it hangs over both ends of the pan.
- Place butter in a large saucepan and melt over medium heat.
- Add about 10 ounces of the marshmallows to the melted butter. As the marshmallows melt, add 3 Tablespoons of Irish cream, and 1 teaspoon of vanilla extract. Stir the mixture until combined.
- Once everything is melted, remove the pan from the heat. Add about 3-4 drops of green food gel coloring and mix it until the mixture is a uniform color.
- Quickly add the rice cereal to the pan and use the spatula to combine the marshmallow mixture with the rice cereal.
- Add the rest of the mini marshmallows to the mixture.
- Once combined, pour the rice cereal into the 9×13 baking pan. Use the spatula to smooth out the rice cereal treat and make sure the top is flat.
- Butter the shamrock cookie cutter and use it to cut out shamrocks from the treats.
- Combine the left over treats to make more shamrocks. Set all of the shamrock shaped treats aside to set.
- Heat the heavy cream about 1-2 mins in a microwave safe bowl. It should be hot but not boiling.
- In a separate bowl, add the chocolate chips.
- Pour the hot cream over the chocolate and let it sit for about 2 minutes.
- Add the Irish Cream and 1/2 teaspoon of vanilla to the chocolate mixture. Stir with a whisk until liquid and smooth.
- Dip the shamrocks in the Irish cream ganache, then place them on a sheet of parchment paper chocolate side down. Place in the fridge for 20-25 minutes to set.
- Warm up the left over ganache and put it in a piping bag. Pipe the ganache over the shamrock treats in whatever pattern you'd like.
- While the chocolate drizzle on treats is still wet, add the sprinkles randomly to the treats.
- Once the chocolate is dry, treats are ready to serve.
Notes
- Store in an airtight container in a cool dry place for up to 2 days or in the fridge for up to 4 days.
- If your ganache seems too thick add more heavy cream but do it a teaspoon at a time.
- If your ganache is not hardening pop the treats in the fridge for another 30 mins.
- Can substitute Irish Coffee Creamer, or syrup if you’d like a non-alcoholic treat.
Follow me on Pinterest for more fun and easy cookie recipes to make for St. Patrick’s Day, and throughout the year.
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