Some of the equipment photographed in this post were provided by Paderno. All thoughts and opinions are my own.

Your childhood favourite, but fast forward to the 18 year old in you. I’m constantly trying to find ways to add whisky to my cooking. This one was a little too obvious. Sinfully delicious and sinfully easy to make! If you don’t have time to make the whisky caramel from scratch, opt for a high quality store bought caramel instead.

Vanilla Whisky Rice Crispy Squares with Chocolate and Whisky Caramel

• 12 cups rice crispies

• 1/2 cup butter

• 3 tbs Canadian whisky

• 1 tsp vanilla bean paste

• 500g, plus 1 cup marshmallows (I like to use the large marshmallow for general melting, followed by a cup of the mini marshmallows at the end to make the squares extra gooey)

• 4 oz melted chocolate

Whisky Caramel - Adapted from https://www.finecooking.com/recipe/dark-rum-caramel

• 1 1/2 cups granulated sugar

• 1/3 cup cold water

• 3 tbs unsalted butter, softened

• 3/4 cup heavy cream

• 2 tbs Canadian whisky

• 1/2 tsp salt

• 1 tsp vanilla extract

Melt butter in a large pot. Once the butter has melted, add 500g of marshmallows. Stir constantly until melted. Add the remaining marshmallows, quickly followed by the vanilla and whisky. Stir just until combined (you want some of the last of the marshmallows to still be a little solid). Quickly add your rice crispies. Working fast, pour the mixture into a 13 x 9 parchment lined pan. Let cool.

Drizzle with melted chocolate and whisky caramel sauce.

Whisky Caramel - Mix the sugar and 1/3 cup cold water in a large saucepan. Cook covered until boiling, swirling occasionally until the golden (5-8 minutes). Do not stir. Remove lid and swirl more frequently until the sugar becomes dark amber in colour. Reduce the heat to low and carefully whisk in the butter. Keep whisking until the bubbles settle down, then add the cream, whisking until the caramel is smooth (~2 minutes). Remove from the heat and add in the whisky, salt, and vanilla. Let cool.