St. Patrick’s Day Treats
When I lived in Louisville, the St. Patrick’s Day parade was one of my favorite days of the year. Since moving to Boston, though, I have avoided the parade. I hear it gets a bit rowdy in Southie! But the chaos of the celebrations doesn’t keep me from making a delicious themed dessert every year! And you know I love a good theme! Two years ago I made this to-die-for Irish Coffee Cake with Irish whiskey, and last year I made these super fun Pots O’ Gold with Guinness. I decided to change it up again this year to make these insanely easy St. Patrick’s Day treats! They’re like a Rice Krispie treat, but instead of Rice Krispies, they use Lucky Charms, and instead of marshmallows, you make a homemade Bailey’s fluff!
The homemade marshmallow piece was definitely the most intimidating at the start, but if you have a stand mixer and a candy thermometer, this is ridiculously easy! I am always hesitant of recipes that call for the use of a candy thermometer because to me that means it’s going to be a finicky recipe with little room for error, but that’s not the case with these. And if you don’t have a candy thermometer, you can get one for super cheap and I highly recommend having one on hand for times like this! If this is your first time using a candy thermometer, all you need to do is clip it to the side of your pot, and make sure it’s touching the contents of the pot, but don’t let it touch the bottom of the pot. After that, it does all the work for you!
So check out the recipe below, don’t be intimidated, and give it a try. You’ll be shocked at how easy it is and you’ll be pleasantly surprised with how delicious the result is! How are you celebrating St. Patrick’s Day? Let me know in the comments!
St. Patrick's Day Treats
- 3 packages unflavored gelatin
- 1/2 cup Bailey's
- 1 1/2 cups sugar
- 1 cup corn syrup
- 1/2 teaspoon kosher salt Diamond Crystal
- 1/2 cup water
- 10.5 oz box Lucky Charms
- Line a 9x13 pan with wax paper or nonstick foil and set aside.
- Put gelatin and Bailey's into the mixing bowl of a stand mixer with the whisk attachment and set aside.
- In a medium saucepan, combine sugar, corn syrup, salt, and water. Cover and heat over medium high heat for 4-5 minutes.
- Uncover, and attach your candy thermometer to your pot, heating until the mixture reaches 240° F (about 5 more minutes). See the blog post above for tips on using a candy thermometer.
- Remove from heat. Begin whisking the gelatin mixture in the stand mixer. Very slowly pour in the syrup mixture while whisking.
- Continue whisking for about 13 minutes (this is why you want to use a stand mixer!)
- Remove bowl from mixer and using a greased spatula, stir in the Lucky Charms till well coated.
- Spread mixture into the lined pan and let sit until the marshmallow has set.
- Cut into squares and enjoy!