White Chocolate Raspberry Rice Krispie Treats
User Reviews
5
White Chocolate Raspberry Rice Krispie Treats
Description
This recipe starts by melting butter and most of the mini marshmallows, then quickly stirring in Rice Krispies cereal, crushed freeze-dried raspberries, and the remaining marshmallows to maintain some texture within the bars. The mixture is pressed gently into a parchment-lined pan to prevent hardening. After cooling, the bars are cut into squares and decorated with melted white chocolate drizzled on top. Sprinkles are optional for added visual appeal.
The addition of freeze-dried raspberries introduces a tart fruit flavor that contrasts the sweetness of the marshmallows and white chocolate. Dividing the marshmallows helps create a mix of softness and chewy bites rather than a uniform texture. The treat balances crispy cereal, chewy pockets, and creamy chocolate drizzle.
These treats are designed to be stored in an airtight container at room temperature for about three days or frozen up to six months for longer freshness. Using parchment paper prevents sticking, though aluminum foil sprayed with nonstick spray is a possible alternative. Crushing raspberries by hand avoids over-processing and retains small fruit bits throughout.
Ingredients
- ½ cup butter salted
- 10 cups mini marshmallows divided
- 9 cups Rice Krispies cereal
- 1.25 ounces freeze-dried raspberries crushed
- 2 cups white chocolate melting wafers
- Sprinkles optional
Instructions
- Line a 9x13-inch baking pan with parchment paper and set aside.
- Prepare your ingredients by measuring out the marshmallows (8 cups and 2 cups divided), cereal, and freeze-dried raspberries. You will want to mix fast so it’s best that everything is ready to add in.
- Melt the butter in a large pot over low heat then add in 8 cups of mini marshmallows and stir constantly until melted.
- Remove from heat and mix in the cereal, freeze-dried raspberries, and remaining marshmallows and stir until evenly coated in the marshmallow mixture.
- Transfer the mixture to the prepared baking pan and use a piece of parchment paper between your hands and the mixture to gently press it into the pan. Don’t press too hard or the Rice Krispies treats could end up hard.
- Allow the treats to cool at room temperature for about 30 minutes before slicing.
- After slicing, melt the chocolate melting wafers in a medium flat-bottomed bowl at 30-second intervals, stirring between each one until completely melted.
- Dip the bottoms of each of the treats in the white chocolate and place on a piece of wax or parchment paper to set. If you have any excess white chocolate you can drizzle it over the top of the treats and top with sprinkles if desired.
- Let the treats cool and set for an additional 30 minutes before enjoying.
Notes
- Dividing marshmallows preserves soft pockets inside treats; melting all marshmallows leads to a dense, bottom layer.
- Use parchment paper or sprayed aluminum foil in the pan to prevent sticking.
- Freeze-dried raspberries can be purchased at Target or Trader Joe’s; gently crush them by hand instead of using a food processor.
- Store treats at room temperature in an airtight container for up to 3 days or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 455kcal | 23% |
| Carbohydrates | 72g | 24% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 245mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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