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Irish Cream Rice Krispies Treats

Irish Cream Shamrock Rice Cereal Treats

A Rice Krispie treat filled with the flavor of Bailey's Irish Cream. The perfect dessert for a St. Patrick's Day party.
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Prep Time 25 minutes
Combined additional time: 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 treats

Equipment

  • 9x13 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 9x13 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 9x13 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.
Keyword baileys, irish, rice krispie treats
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