Ingredients
Scale
For the Rice Krispies:
- 1 cup diced dried apple slices plus 9-12 more whole slices for decoration
- 3/4 cup butter (12 tablespoons)
- 10 packed cups of mini marshmallows
- 9 cups rice krispies
- 1 tsp vanilla
- 1/8 tsp salt
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/8 tsp ground nutmeg
- 3/4 tsp all spice
For the cinnamon sugar coating:
- 3 tablespoons granulated sugar
- 1/4 tsp ground cinnamon
For the bourbon caramel:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup plus heavy cream
- 1 tbsp butter
- 1 1/2 tbsp bourbon
Instructions
- Line a 9 x 14 baking dish with parchment paper.
- Melt the butter in a large pot on medium heat, once melted; add in the marshmallows and stir and cook them until they are just melted.
- Quickly add in the apples, vanilla, salt, and spices, and fold in Rice Krispies. Gently fold the mixture until the marshmallows have been evenly distributed.
- Gently transfer the mixture to the baking dish and lightly press the mixture into all the corners. Place whole dried apple slices in rows on top of the mixture.
- Let set for 1 hour.
- While the mixture is setting, make the caramel by mixing the sugar and water in a small saucepan. Bring to a boil, then simmer over medium-high heat for 10 minutes, until the mix begins to change color and becomes a deep amber color. Gently swirl the pan from time to time to distribute the heat. Remove from the heat and carefully stir in the cream and bourbon. If the caramel starts to crystalize, return the pan to low heat and stir until smooth. Set aside to cool and thicken for about 30 minutes.
- Once the Rice Kripies are set, cut them into equal pieces and rub each side in the cinnamon sugar and then drizzle them with the cooled caramel.