Champagne & White Chocolate Macadamia Rice Crisp


7 cups rice cereal

5 cups mini marshmallows

1  cup sparkling champagne

1/4 cup butter-melted

1 tsp almond extract

1 cup white chocolate chips

1 cup crushed macadamia nuts

1 tsp Sea salt

1 cup desert topping (cool whip)

1 cup sliced strawberries



Melt down butter in a small soup pot on low heat.

Add almond extract,  ONLY 1/2 cup of champagne, sea salt, and slowly melt in marshmallows,  stirring until all is mixed and melted . Remove from heat and allow to sit for 3 minutes.

In a separate large bowl, mix cereal, white chocolate chips, and together.

Grease a large spoon or spatula with non stick spray.

Pour marshmallow melt over cereal, and stir with greased spoon.

Pour into a deep casserole dish or cake pan for thicker squares, or  9×13  dish for more traditional squares, and pat down evenly . Serve the same day !

Stir in 1/2 cup of champagne into desert topping and place a dollop on top of squares with fresh sliced strawberry to garnish .

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