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  • Natasha Mahapatro

Bourbon Biscuit Krispy Treats


Bourbon biscuits = the cookie of my childhood. While excellent for dunking in tea or actually paired with a neat glass of bourbon for dessert, I realize I should begin by sharing a disclaimer. While I love bourbon whiskey (particularly the Four Roses brand, thank me later), these cookies DO NOT contain any bourbon in them. What they do contain however is a smooth and rich buttercream chocolate frosting that is equal parts luscious and divine.

Every holiday season, I love whipping a batch of these bourbon biscuit krispy treats to package and share with my loved ones. While I’d love nothing more to be back home with my Mum in Washington state– these krispy treats serve as a precious reminder of her and the love that she showers on to her loved ones. This Diwali season, I cannot wait to package these and drop them off (socially-distant of course) to my friends in D.C.

While I am grateful to be a daughter of first-generation Americans who call a place filled with the most wonderful sweets in the entire world home, I am happy that I can quickly whip up a batch of these in 30 minutes or less. Most of my favorite Indian desserts like jalebis and gulab jamuns (understandably) take a lot of patience and effort. It warms my heart that I can make this yummy, no-baking-required, nostalgia-inducing dessert with so much ease.

May the Diwali lights this season bring you love & light and the desserts you enjoy bring you happiness and comfort. All my love to those celebrating!


 

INGREDIENTS


  • 4 tablespoons of unsalted butter

  • 1 10 oz bag of marshmallows

  • 5 cups of Cocoa Puffs, tightly packed

  • 1 cup of roughly chopped Britannia Bourbon Choco Kreme Biscuits (or other brand of Bourbon biscuits)

  • Non-stick cooking spray for baking dish

  • 3/4 of a cup of chocolate chips, melted and put in a ziploc bag with a corner cut or in a squeeze bottle, optional for garnish


DIRECTIONS

  1. Spray nonstick cooking spray on a 9x13 baking dish and double line it with parchment paper.

  2. In a large pan over low heat, melt your unsalted butter. Make sure that your heat is super low and you don’t burn your butter! Slow and steady is the move.

  3. Add in your marshmallows, and continue to stir with a rubber spatula on super low heat until fully melted.

  4. Once fully melted, transfer the mixture to a big bowl and stir in your Cocoa Puffs and chopped Britticania bourbon chocolate biscuits. Make sure to stir in the cereal really well so that everything is combined.

  5. Press the mixture into your oil-sprayed and lined baking dish. Tip: spray a little extra non-stick cooking spray on your rubber spatula to help tightly pack the cereal down.

  6. If you wanted to take this to the next level, drizzle melted chocolate on top!

  7. Let the treats cool completely at room temperature (for about 20-30 minutes) before cutting them into squares to enjoy.


~ Feeds 8-10



Notes

  • I usually purchase my Bourbon biscuits from my local Indian grocer, but I’ve also seen the biscuits sold at Walmart and online at British grocery stores like here.

  • These keep well stored in an airtight container for 3-4 days.

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