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)
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
