If you’re looking for a delightful treat that combines the creamy sweetness of white chocolate with the tartness of raspberries, look no further than this Raspberry and White Chocolate Rice Krispie Bars Recipe. These bars are a vibrant twist on a beloved classic, bringing together crunchy puffed rice, luscious melted marshmallows, and bursts of fruity raspberry flavor in every bite. Whether you’re making them for a party, a cozy afternoon snack, or just because you want something irresistibly delicious, these bars never fail to impress with their beautiful look and irresistible taste.

Raspberry and White Chocolate Rice Krispie Bars Recipe - Recipe Image

Ingredients You’ll Need

Getting your ingredients ready is a breeze, and each one plays a vital role in making these bars the perfect balance of texture and flavor. From the buttery richness to the fruity tang and crunchy cereal, every component is essential to the final masterpiece.

85g unsalted butter: Adds a creamy, rich base and helps bind everything together smoothly.
200g white marshmallows: The gooey melting magic that brings chewy softness to the bars.
½ tsp vanilla extract (optional): A subtle enhancer that deepens the sweetness and adds warmth.
100g white chocolate, finely chopped: Offers creamy sweetness and beautifully melts throughout the bars.
170g puffed rice cereal (e.g., Rice Krispies): Provides that iconic crunchy texture and lightness.
12-15g freeze-dried raspberries, plus extra to decorate: Packed with tart raspberry flavor and a burst of color.
Oil to grease (optional): Helps with keeping the bars from sticking to your tools and tin.
Fresh raspberries to decorate (optional): Adds freshness and a stunning final touch to your presentation.
20cm square cake tin: The perfect size to shape your bars evenly.

How to Make Raspberry and White Chocolate Rice Krispie Bars Recipe

Step 1: Prepare Your Tin

Start by lightly greasing the base and sides of your 20cm square cake tin and then lining it with baking paper. This simple step ensures your bars release easily once set, making your life easier when it comes time to slice and serve.

Step 2: Melt Butter and Marshmallows

In a large pan over low heat, gently melt the butter and white marshmallows together. Stir slowly and patiently until you get a smooth, velvety mixture that forms the delicious binding agent for your bars.

Step 3: Add Vanilla and White Chocolate

Now, stir in the vanilla extract if you’re using it, and add half of the finely chopped white chocolate. Keep stirring until the chocolate is fully melted and beautifully incorporated into the marshmallow mixture—this step adds that silky white chocolate richness that makes these bars unforgettable.

Step 4: Mix in Cereal and Raspberries

Remove the pan from heat and gently fold in the puffed rice cereal along with the freeze-dried raspberries. Ensuring every bit of cereal is coated in the marshmallow mixture creates those perfect crispy-chewy bites studded with raspberry bursts.

Step 5: Press and Chill the Mixture

Transfer the mixture to your prepared tin and use a damp hand or a lightly oiled spoon to press it gently but firmly into an even layer. Smooth the top as much as you can, then pop it in the fridge to chill and set for about an hour. This resting time is key to firming up the bars so they hold together when cut.

Step 6: Melt the Remaining White Chocolate

While your bars chill, melt the remaining white chocolate in a small bowl. Use a double boiler method or microwave in short 20-second bursts to avoid burning. This smooth melted chocolate will be used for drizzling over the bars, adding a gorgeous finishing touch.

Step 7: Decorate Your Bars

Once your Rice Krispie slab has set and is firm, carefully lift it out of the tin. Sprinkle more freeze-dried raspberries and fresh raspberries over the top, then drizzle the melted white chocolate artistically across the surface. The combination of textures and colors here is truly a feast for the eyes.

Step 8: Slice and Serve

Let the chocolate drizzle set, then slice your creation into bars. Serve these beautifully balanced Raspberry and White Chocolate Rice Krispie Bars immediately, or store them for later enjoyment. They’re irresistible either way!

How to Serve Raspberry and White Chocolate Rice Krispie Bars Recipe

Garnishes

Enhance your bars with a sprinkle of extra freeze-dried raspberries or a few juicy fresh berries on top. A light dusting of edible glitter or a sprinkle of finely chopped pistachios adds fun texture and festive flair—great for holiday presentations or special occasions.

Side Dishes

Pair these bars with a cup of hot tea or a creamy latte for an afternoon treat that feels indulgent yet approachable. They can also be a delightful partner to a scoop of vanilla ice cream for an easy dessert that will wow your guests without any fuss.

Creative Ways to Present

Cut your bars into fun shapes using cookie cutters, or stack them into a mini tower tied with a pretty ribbon for a gift-worthy presentation. Wrapping individual bars in parchment paper or cellophane with a festive tag makes for a charming party favor everyone will love.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator, where they will keep their freshness and texture nicely for 3 to 4 days. This makes them perfect for prepping in advance for parties or simply keeping on hand for quick snacks.

Freezing

If you want to extend the shelf life, these bars freeze well. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, thaw them in the fridge overnight for best results—just like freshly made!

Reheating

This treat is best enjoyed cool and set, so reheating isn’t usually necessary. If you prefer them slightly softer, a few seconds in the microwave will do, but be careful not to melt the marshmallow base again.

FAQs

Can I substitute the white chocolate with milk or dark chocolate?

Absolutely! While this Raspberry and White Chocolate Rice Krispie Bars Recipe focuses on white chocolate for its creamy sweetness, using milk or dark chocolate can create a richer or more intense flavor. Just keep in mind that dark chocolate will add some bitterness, which can be balanced with a little extra sweetness elsewhere.

Are freeze-dried raspberries necessary?

Freeze-dried raspberries bring concentrated tartness and a crunchy texture that fresh berries can’t offer here. Fresh raspberries are lovely for decoration, but the freeze-dried variety ensures the raspberry flavor is evenly distributed and doesn’t add extra moisture to the bars.

Can I make these bars gluten-free?

Yes! Just make sure to use a gluten-free puffed rice cereal or Rice Krispies alternative. Most standard varieties are gluten-free but always check the packaging if this is important for dietary reasons.

What’s the best way to cut the bars without crumbling?

Use a sharp knife and press down firmly in a single motion, wiping the blade clean between cuts to keep edges neat. Cutting after the bars have fully chilled and the chocolate drizzle has set reduces crumbling dramatically.

How long does it take to make this recipe?

The active preparation time is around 15 to 20 minutes, plus about 1 hour to chill and set. This makes it perfect for a quick sweet treat with minimal fuss and a delightful payoff.

Final Thoughts

There’s something truly heartwarming about making and sharing the Raspberry and White Chocolate Rice Krispie Bars Recipe. They’re simple to whip up yet taste like a special indulgence, perfect for any occasion. Give these bars a try—you’ll find yourself coming back to this recipe again and again, just like I do!

Raspberry and White Chocolate Rice Krispie Bars Recipe

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4.2 from 27 reviews

Author: admin
Total Time: 25 minutes plus 1 hour chilling
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Delicious Raspberry and White Chocolate Rice Krispie Bars featuring a gooey marshmallow base, crunchy puffed rice, tart freeze-dried raspberries, and a decadent white chocolate drizzle. Perfect for a sweet treat or party snack that sets quickly and is easy to make.

Ingredients

Scale

Main Ingredients

85g unsalted butter, plus extra to grease
200g white marshmallows
½ tsp vanilla extract (optional)
100g white chocolate, finely chopped
170g puffed rice cereal (e.g., Rice Krispies)
12–15g freeze-dried raspberries, plus extra to decorate
Oil to grease (optional)
Fresh raspberries to decorate (optional)

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Instructions

Prepare tin: Lightly grease the base and sides of a 20cm square cake tin and line it with baking paper for easy removal of the bars.
Melt butter and marshmallows: In a large pan over low heat, gently melt 85g butter with 200g white marshmallows, stirring continuously until the mixture is smooth and fully combined.
Add vanilla and white chocolate: Stir in ½ tsp vanilla extract if using, and add half of the finely chopped white chocolate (50g), stirring until melted and thoroughly incorporated. Remove the pan from the heat.
Mix with cereal and raspberries: Add 170g puffed rice cereal and 12-15g freeze-dried raspberries to the marshmallow mixture. Stir well to ensure all cereal is evenly coated with the marshmallow mixture.
Press into tin: Transfer the mixture into the prepared cake tin. Using a damp hand or a lightly oiled spoon, press the mixture firmly and evenly into the tin, smoothing the top surface.
Chill until set: Place the tin in the fridge and chill for about 1 hour until the mixture is firm and set.
Melt remaining chocolate: Melt the remaining 50g of white chocolate in a small bowl over a pan of barely simmering water or in the microwave in short 20-second bursts on low power, stirring between each burst.
Decorate: Once the bars have set, remove from the tin and transfer to a serving surface. Sprinkle with extra freeze-dried raspberries and fresh raspberries if using. Drizzle the melted white chocolate over the top decoratively.
Slice and serve: Allow the chocolate drizzle to set slightly, then cut into bars. Store the bars in an airtight container in the fridge for 3-4 days to maintain freshness.

Notes

Using a damp hand or a lightly oiled utensil helps prevent sticking when pressing the mixture into the tin.
Be careful when melting the white chocolate to avoid overheating and burning; stirring regularly helps keep it smooth.
Freeze-dried raspberries add tartness and crunch without extra moisture that could affect the set.
For an extra festive touch, decorate with fresh raspberries on top.
Store the bars in the fridge as the melted chocolate topping can soften at room temperature.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Snack
Method: Stovetop
Cuisine: American