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  Boozy Bacon-y Marshmallow Treats with Claire King

  

• 1

  Make the treats: Set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

• 2

  Place the bacon on a rimmed baking sheet with space between each slice. Cook with the lid closed until crisp, 20 to 25 minutes. Let cool, then chop. Set aside about ¼ cup of the chopped bacon.

  375 ˚F / 191 ˚C

  00:25

• 3

  Grease a 9x13-inch baking dish with butter. In a large Dutch oven or similar heavy-based pot, melt the 4 Tbsp butter over medium heat on your Traeger Induction cooktop or on the stove. Add one bag of the marshmallows and cook, stirring, until melted, 2 to 3 minutes.

• 4

  Remove the pot from the heat and stir in the rice cereal, all but the reserved bacon, and the remaining bag of marshmallows. (The marshmallows will not fully melt.) Scrape and press the mixture into the prepared pan. Sprinkle the reserved bacon over the top, pressing on it lightly to help it adhere. Let cool to room temperature, about 1 hour.

• 5

  Meanwhile, make the caramel sauce: Combine the sugar and water in a medium heavy-based saucepan over medium heat on your Traeger Induction cooktop or on a stove. Cook without stirring until the sugar comes to a boil and dissolves, about 4 minutes. Swirl the pan—do not stir—and continue to cook, swirling occasionally, until amber in color, another 8 to 12 minutes. Remove the saucepan from the heat and carefully add the butter, cream, and whiskey; the mixture will bubble and steam. Let cool to room temperature, then transfer to a jar; the sauce will thicken as it cools.

• 6

  To serve: Pour about half of the sauce over the treats. (Cover and refrigerate the remaining sauce for up to 2 weeks.) Slice the treats and enjoy!