Description
Delight in these Raspberry and White Chocolate Rice Krispie Bars, a sweet and crunchy treat combining the creamy richness of white chocolate with the tart burst of freeze-dried raspberries. Perfectly gooey marshmallows bind puffed rice cereal into easily sliceable bars, making for a delicious no-bake dessert or snack that’s simple to prepare and beautifully decorated with fresh raspberries.
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
Decoration
- Fresh raspberries to decorate (optional)
- Oil to grease (optional)
Equipment
- 20cm square cake tin
Instructions
- Prepare the Tin: Lightly grease the base and sides of the cake tin and line it with baking paper to prevent sticking and ease removal of the bars.
- Melt Butter and Marshmallows: In a large pan over low heat, melt the butter together with the white marshmallows, stirring continuously until the mixture is smooth and fully combined.
- Add White Chocolate and Vanilla: Stir in the vanilla extract, if using, and half of the finely chopped white chocolate into the warm marshmallow mixture until the chocolate melts completely. Then remove the pan from heat to prevent burning.
- Combine Cereal and Raspberries: Add the puffed rice cereal and freeze-dried raspberries to the marshmallow mixture, mixing thoroughly to ensure every piece is well coated with the sticky mixture.
- Press Mixture Into Tin: Transfer the mixture into the prepared tin. Using a dampened hand or a lightly oiled spoon, press the mixture firmly and evenly to smooth the top and compact the bars.
- Chill Until Set: Place the tin in the refrigerator and chill for about 1 hour or until the bars have fully set and firmed up.
- Melt Remaining White Chocolate: Melt the remaining white chocolate in a small bowl over a pan of barely simmering water using a double boiler method, or alternatively, melt it carefully in the microwave in 20-second intervals on low power, stirring in between.
- Decorate the Bars: Once set, remove the bars from the tin and baking paper. Sprinkle extra freeze-dried raspberries and fresh raspberries over the top, then drizzle the melted white chocolate over the surface for a decorative finish.
- Slice and Store: Allow the chocolate drizzle to set fully, then cut the block into 12 bars. Store the bars in an airtight container in the refrigerator where they will keep fresh for 3-4 days.
Notes
- Use a dampened hand or oiled spoon to prevent sticking when pressing the mixture into the tin.
- Freeze-dried raspberries add a tart intensity; fresh raspberries provide a juicy contrast but can be omitted if preferred.
- Ensure not to overheat the white chocolate to avoid graininess or burning.
- For easier slicing, use a sharp knife warmed in hot water and wiped dry before cutting.
- These bars can also be customized by adding nuts or other dried fruits if desired.
