Eggnog Rice Krispie Squares

 Even my teenager liked this one!  Great for the holidays and easy to decorate.  From Food and Drink Holiday 2022

1/4 cup (60 mL) unsalted butter, plus more for greasing pan
5 cups (1.25 L) mini marshmallows
1 1/2 tsp (7 mL) rum extract
1/2 tsp (2 mL) freshly grated nutmeg
6 cups (1.5 L) Rice Krispies or other puffed rice cereal
4 oz (115 g) pure white chocolate, chopped
1 cup (250 mL) Cinnamon Toast
Crunch cereal

1. Butter a 9 x 13-inch (23 x 32-cm) metal baking pan. Line bottom and long sides with a single piece of parchment paper. (This will make it easy to remove squares for cutting.)
 
2. In a medium pot over medium-low heat, melt butter. Add marshmallows. Using a silicone spatula, stir, often at beginning and constantly near end, until melted and smooth, about 3 minutes. Remove from heat. Stir in rum extract and nutmeg. Fold in rice cereal until it’s evenly coated with marshmallow goo. Transfer to prepared pan and press into even layer—a plastic dough scraper makes this easier. Cool completely, about 45 minutes.
 
3. Lift squares out of pan onto a cutting board. Cut 4 by 6 rows to make 24 squares. Place squares on a parchment-lined baking sheet.
 
4. In a small heatproof bowl set over a pan of gently simmering water—bottom of bowl should not touch water—melt white chocolate, stirring occasionally, until smooth, 3 to 4 minutes. Cool 5 to 10 minutes then transfer to a disposable piping bag. Cut a tiny hole at tip and drizzle chocolate over squares. Roughly break Cinnamon Toast Crunch with your fingers while sprinkling over squares. Refrigerate until chocolate has firmed up, 15 to 20 minutes. Transfer to airtight containers lined with parchment paper. (If layering, place parchment between layers.) Store at room temperature up to 2 days.

Makes 24 squares