My three secrets to a fun, non-stressful, and even expectation-exceeding New Year’s Eve: good friends, good food, and bubbly. Forget the cover charges and the overhype. A night with people you enjoy and a few festive extras beats any crowded bar. Standing in line for a weak drink and sad, tiny appetizer? NO. Sipping homemade cocktails and piling my plate with Champagne Marshmallow Treats? YES.
The past few New Year’s Eves, Ben and I have gone out to a late dinner with friends, and because my hanger and I can’t handle waiting until 9 p.m. to sit down to dinner, I like to host a small group at my house beforehand for a warmup drink and snacks.
On the beverage side, we keep it sparkling. A glass of the bubbly feels lighthearted and celebratory, the way New Year’s Eve should.
A few of my favorite champagne cocktails: Kir Royale (two ingredients and always perfect), Apple Cider Champagne Cocktails (like an apple cider mimosa but better…and stronger), and Sparking Christmas Punch (not just for Christmas!). This year, I plan to make Kathryne’s twist on my favorite cocktail, a French 75.
On the food side, I usually do a simple cheese plate, and I like to throw in a surprise bubbly treat too.
Last year, it was easy Raspberry Champagne Floats.
This year: soft, sticky, and oh-so-tasty Champagne Marshmallow Treats!
These boozy Rice Krispie treats are a cheeky adult twist on a childhood classic. A delightful contrast of the homey and familiar with the grown up and fresh, they’re a surprising, delightful addition to any party.
Why I Love These Marshmallow Treats
A bit more on these Champagne Marshmallow Treats: they don’t taste overly boozy or overly sugary. The champagne’s flavor is subtle and offsets the marshmallow’s sweetness in a way that kept me wandering back to the pan for “just one more” bite.
You also don’t need to use champagne. Any dry, sparkling wine will do nicely here, including the more budget-friendly options such as cava and prosecco.
My only change to the recipe was to wait to add half of the marshmallows towards the end versus melting them all completely, because I like having sticky little bits of partly melted marshmallows scattered throughout my treats.
OK FINE, I also may or may not have tossed in an extra handful of marshmallows or three. Personal preference. If you prefer a smoother treat, feel free to melt the ‘mallows completely. The treats will still be soft, sweet, and absolutely splendid.
You’ll also have plenty of leftover champagne in the bottle after you make them, for which I trust you can find a good use (if not, CALL ME. I’ll help).
If you’d like to make this Champagne Marshmallow Treats recipe but don’t want to purchase an entire bottle of champagne, you can also purchase a small individual-size bottle or even canned sparkling wine. I’m seeing these single-servings at all sorts of liquor stores, the grocery store, and even Target.
I have the pleasure of knowing Lauren both as a fellow blogger and as a friend. She’s energetic, imaginative, and constantly draws inspiration from her extensive travels both at home and abroad. Her sense of humor comes across with every recipe, and many of the recipes connect to a specific memory too. From Falafel Waffles to Chai French Toast Sticks to Indian Chicken Pot Pies, her recipes fuse the cozy with the creative.
How to Store Champagne Marshmallow Treats
- To Store. These are best the day they are made, but you can store them in a tightly sealed ziptop bag (press out as much air as possible) or wrapped in plastic and kept in the refrigerator for 2 to 3 days. They will continue to be safe to eat later on but will have a more crisp texture.
More Delicious Sweet Treats
- Healthy Rice Krispie Treats
- Pecan Pie Bars
- Best Lemon Bars
- Check out my 50 Healthy Desserts for even more ideas!
For more creative twists on classic recipes, like these Champagne Marshmallow Treats, be sure to check out Lauren’s book, Modern Comfort Cooking.
Champagne Marshmallow Treats
- 6 tablespoons unsalted butter
- 1/4 cup Champagne or similar dry sparkling wine
- 6 cups mini marshmallows you'll need a little more than a 16-ounce bag...feel free to add a few extra handfuls from the second bag, divided
- 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 6 cups crisped rice cereal
- Line an 8x8- or 9x9-inch baking dish with foil (I used an 8x8 for extra thick treats). Generously coat with nonstick spray and set aside.
- Place the butter in a large skillet or pot over medium heat. Once the butter is melted, add the Champagne, stir, and let it gently simmer for 1 minute. Add half of the marshmallows, vanilla extract, and kosher salt. Stir until the marshmallows are completely melted, about 4 minutes.
- Remove the skillet from the heat and add the cereal. Fold gently to combine. Fold in the remaining marshmallows (plus extra if you so desire). The marshmallows will not melt completely, which is the entire delicious idea. Lightly press into the prepared baking dish. If the mixture is difficult to spread, I find lightly coating a sheet of plastic wrap with nonstick spray, and then laying it over the top to press with my fingers, works nicely. Let cool completely, and then slice and serve. Or eat it as a sticky mess right out of the pan. No judgment.
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