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 .