Ingredients 4 tablespoons Butter Olive Oil 1 16-ounce bag marshmallows Pinch salt 2 tablespoons molasses 2 tablespoons Maple Dark Balsamic Vinegar 4 teaspoons freshly grated ginger 1 teaspoon powdered cinnamon ½ teaspoon ground cloves 6 cups Rice Krispies 8 ounces white chocolate ¼ cup candied ginger, chopped

Directions Place Butter Olive Oil, marshmallows, and salt in a large pot over low heat. When marshmallows are 80 percent melted, turn off heat and stir until completely melted. Add molasses, Maple Dark Balsamic Vinegar, and spices. Whisk to combine. Fold in Krispies, making sure there are no dry pockets. Press mixture into a greased brownie pan. Allow to set for 1 hour. Remove from pan and place on cutting board. Cut to desired size. Melt white chocolate, dip each Krispie square into chocolate, and top with a sprinkle of candied ginger. Allow to set for 2 hours.

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