By Traeger Kitchen
We transformed this classic kid-favorite, no-bake treat into a dessert that grownups will swoon over by adding crispy bacon, a bit of whiskey, and, of course, a hint of smoke. You’ll make more caramel sauce than you need for the treats, but it keeps for a couple weeks in the fridge and is delicious gently reheated and poured over ice cream or drizzled on apple pie.
20Activating this element will cause content on the page to be updated.
|8||slices thick-cut bacon|
|2 Ounce||(4 Tbsp) unsalted butter, plus more for greasing the pan|
|2||10-oz bags mini marshmallows|
|6 Cup||crispy rice cereal|
|3 Ounce||(6 Tbsp) unsalted butter|
|1/2 Cup||heavy cream|
|2 Tablespoon||Traeger WhistlePig Smokestock Whiskey|
Boozy Bacon-y Marshmallow Treats with Claire King
Make the treats: Set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.
Place the bacon on a rimmed baking sheet with space between each slice. Cook with the lid closed until crisp, 20 to 25 minutes. Let cool, then chop. Set aside about ¼ cup of the chopped bacon.
375 ˚F / 191 ˚C
8 slices thick-cut bacon
Grease a 9x13-inch baking dish with butter. In a large Dutch oven or similar heavy-based pot, melt the 4 Tbsp butter over medium heat on your Traeger Induction cooktop or on the stove. Add one bag of the marshmallows and cook, stirring, until melted, 2 to 3 minutes.
2 Ounce (4 Tbsp) unsalted butter, plus more for greasing the pan
2 10-oz bags mini marshmallows
Remove the pot from the heat and stir in the rice cereal, all but the reserved bacon, and the remaining bag of marshmallows. (The marshmallows will not fully melt.) Scrape and press the mixture into the prepared pan. Sprinkle the reserved bacon over the top, pressing on it lightly to help it adhere. Let cool to room temperature, about 1 hour.
6 Cup crispy rice cereal
Meanwhile, make the caramel sauce: Combine the sugar and water in a medium heavy-based saucepan over medium heat on your Traeger Induction cooktop or on a stove. Cook without stirring until the sugar comes to a boil and dissolves, about 4 minutes. Swirl the pan—do not stir—and continue to cook, swirling occasionally, until amber in color, another 8 to 12 minutes. Remove the saucepan from the heat and carefully add the butter, cream, and whiskey; the mixture will bubble and steam. Let cool to room temperature, then transfer to a jar; the sauce will thicken as it cools.
1 Cup sugar
1/4 Cup water
3 Ounce (6 Tbsp) unsalted butter
1/2 Cup heavy cream
2 Tablespoon Traeger WhistlePig Smokestock Whiskey
To serve: Pour about half of the sauce over the treats. (Cover and refrigerate the remaining sauce for up to 2 weeks.) Slice the treats and enjoy!