Ingredients:
- 1 cup pecans – toasted & coarsely chopped
- 1/2 cup butter
- 3/4 cup lightly packed brown sugar
- 1/2 tsp salt
- 1 10oz. bag of mini marshmallows
- 1 tsp. vanilla extract
- 1 tbsp. bourbon
- 7 cups rice crispy cereal
- 1/2 cup candied pecans – roughly chopped – (optional topping)
Directions: Melt butter in large heavy pan….add brown sugar and salt. Stir to combine. Add marshmallows, bourbon, vanilla and toasted pecans. Stir over heat until marshmallows are melted. Remove from heat. Add cereal. Toss to blend well. Press into a buttered 9×13 pan. Sprinkle candied pecans on top and press gently into cookies so they will stick. Cool, cut into squares, large or small and enjoy.
Ingredients:
- 3/4 cup butter at room temp
- 2/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 18 whole graham crackers, crushed
- 1/2 cup flour
- 1/2 tsp salt
- 8 milk chocolate Hershey’s bars (plain, no nuts)
- 3 1/2 cups mini marshmallows
Directions: Beat butter and sugar until light and fluffy. Add egg and vanilla. Beat well. Stir in graham crackers, flour and salt. Reserve 1 cup of this mixture & refrigerate it. Press rest of dough into a greased 9×13 pan. Arrange chocolate bars in a single layer over the crust. Sprinkle the marshmallows evenly over the chocolate bars. Crumble the reserved crust mixture over the top. Bake for 20-25 minutes at 350 degrees. Cool, cut into bars & enjoy.
