This recipe was sponsored by Paper Eskimo.
It’s almost the end of the school year and that means that it’s teacher gift time. I am all about food gifts for teachers – accompanied, of course, by sweet hand-written notes from the kids. Limoncello Rice Krispie Clusters are perfect for the special teacher(s) in your life. Rice Krispie treats take on a whole new bright and summery flavor when you add a splash of limoncello. Coat the treats in chocolate and you’ve got an A+ dessert.
While you can’t judge a book by its cover, teachers know that presentation matters. (Surely I wasn’t the only one who got dinged for penmanship as a kid.) I packaged my Limoncello Rice Krispie Clusters in Paper Eskimo’s Mint to Be treat bags shown above.
I love Paper Eskimo’s whole Mint To Be line – it’s so summer festive!
Do you love it too? Come back next week because I have a fabulous Paper Eskimo paper goods giveaway in store for you! Don’t miss it!
Limoncello Rice Krispie Clusters
- 1 1/2 tablespoons unsalted butter
- 5 ounces marshmallows
- 3 cups Rice Krispies or any other puffed rice cereal
- 2 tablespoons limoncello
- 10 ounces dark chocolate broken into small pieces
- Zest of 1 lemon
- Melt butter in a small saucepan.
- Mix in marshmallows and stir regularly until they melt.
- Remove from heat and stir in Rice Krispies and limoncello.
- Scoop tablespoon-sized balls of Rice Krispie treats onto parchment paper or a silicone mat.
- Cool to room temperature (about thirty minutes).
- Melt and temper chocolate (See my tutorial on tempering chocolate for instructions. Don't look at the picture of my clusters too closely or you will notice the streaks in the chocolate which reveal that mine aren't perfectly tempered - no one cared).
- Dip treats into tempered chocolate and return to parchment or silicone mat.
- While the chocolate is still warm, place a little lemon zest of top of each cluster.
- Cool to room temperature before eating or packaging.