Description
Delicious Raspberry and White Chocolate Rice Krispie Bars featuring a smooth marshmallow base combined with crispy puffed rice and tart freeze-dried raspberries, topped with melted white chocolate and fresh raspberry garnish. This easy no-bake treat is perfect for snack time or parties.
Ingredients
Scale
Base Ingredients
- 85g unsalted butter, plus extra to grease
- 200g white marshmallows
- ½ tsp vanilla extract (optional)
- 100g white chocolate, finely chopped (divided use)
- 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 to prevent sticking.
- Melt butter and marshmallows: In a large pan over low heat, melt 85g of unsalted butter along with 200g of white marshmallows, stirring constantly until the mixture is smooth and melted throughout.
- Add vanilla and white chocolate: Stir in ½ teaspoon of vanilla extract if desired, then add half (about 50g) of the finely chopped white chocolate. Continue stirring until the chocolate has melted and incorporated fully, then remove the pan from the heat.
- Mix with cereal and raspberries: Fold 170g of puffed rice cereal and 12-15g of freeze-dried raspberries into the marshmallow mixture, making sure every bit is coated well.
- Press into tin: Transfer the mixture to the prepared tin. Use a damp hand or a lightly oiled spoon to evenly press and smooth the top of the mixture to create an even layer.
- Chill until set: Place the filled tin in the refrigerator and chill for about 1 hour, or until the bars are firm and set.
- Melt remaining chocolate: Melt the remaining 50g of white chocolate in a small bowl either over a pan of barely simmering water or in short, 20-second bursts in the microwave on low power, stirring until smooth.
- Decorate: Once the bars are set, remove them from the tin. Sprinkle extra freeze-dried raspberries and fresh raspberries on top if using, then drizzle the melted white chocolate over the surface for a beautiful finish.
- Slice and serve: Allow the chocolate drizzle to set, then cut the bars into squares. Serve immediately or store them in an airtight container in the refrigerator for 3-4 days.
Notes
- Use a damp hand or lightly oiled utensil to press the mixture into the tin to prevent sticking.
- Freeze-dried raspberries add tartness and texture; fresh raspberries provide moisture and freshness but are optional.
- These bars are best stored refrigerated and consumed within 3-4 days for optimal freshness.
- Melting chocolate can be done carefully in the microwave or using a double boiler; avoid overheating to prevent burning.
- Vanilla extract is optional but enhances flavor.
