Beer!? For Breakfast!?
I don’t know about you guys, but when I’m enjoying a nice little dessert from my childhood, the one thing that comes to mind is: “man, this could use some beer and bacon.” Am I alone here? I didn’t think so.
Let’s take our childhood favorite add just that. Bacon, candied in Founders Imperial Stout and toasted pecans amongst the fluffy sweet goodness of Rice Krispie Treats and top it off with an Imperial Stout Glaze.
Pork Krispie Treats
1 cup pecans
½ cup brown sugar
¼ cup Founders Imperial Stout
6 tbsp butter, divided
1 lb bacon, cooked and crumbled
10 oz mini marshmallows
6 cups Rice Krispies
3 tbsp Founders Imperial Stout
1 cup powdered sugar
Spray a large skillet with cooking spray. Over medium low heat, warm up pecans. Shake them around in the skillet frequently to prevent burning. They’ll start to smell nutty when they are done. It’ll take around five minutes. Remove to plate to cool.
In the same skillet, melt 2 tbsp butter. Whisk in the brown sugar and stout. Heat to a simmer. With a wooden spoon, throw in the bacon and stir to coat. Continue to cook over low heat until the bacon is covered in a thick goo (10-12 minutes). Remove to a parchment paper-lined baking sheet. Spread out and let dry for an hour.
When the bacon has dried, peel it off the paper and pile it up. Spray a 9×13” baking sheet with cooking spray.
In a large pot, melt the remaining butter. With a wooden spoon, stir in the marshmallows. Continue to cook for a few minutes, stirring frequently, until melted. Remove from heat.
Add to the marshmallow mixture: the pecans, the candied bacon and the cereal. Stir gently with a rubber spatula until very well combined. Spread evenly into the baking dish. Let set.
Meanwhile, whisk together the ingredients for the glaze. Drizzle over the top of the treats.
Cut and serve to any “big kids” in your life.
October 21, 2014 @ 12:55 pm Michael
Going to make this with pumpkin spice bacon to make a fall explosion in your mouth.