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If you love classic Rice Krispie treats with a fun, gourmet twist, these White Chocolate Raspberry Rice Krispie Treats deliver big flavor with minimal fuss — made by a home cook who’s perfected the balance of crispy cereal, tart raspberries, gooey marshmallows, and creamy white chocolate in every bite.
I break this no-bake recipe down step by step so you’ll feel confident making them for parties, holidays, or everyday snacking, with dependable tips and trusted techniques that help even first-time bakers succeed. Perfect for Valentines day!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make White Chocolate Raspberry Rice Krispie TReats
These fun rice krispie treats go perfectly with heart sprinkles for Valentines Day – or you can use a different colored candy melt and sprinkes to make this fun any time of year! We hope you love these white chocolate raspberry rice krispie treats as much as we do!
We love these easy rice krispie treats – they are dipped in white chocolate, and loaded with dehydrated raspberries and mini marshmallows – so they are extra soft, chewy, and loaded with even more flavor!
Valentine’s Raspberry Rice Krispies Ingredients
To make this recipe, we will need the following ingredients:
- Salted butter (½ cup) – Salted butter adds rich flavor and helps balance the sweetness of the marshmallows and white chocolate while keeping the treats soft and chewy.
- Mini marshmallows (10 cups, divided) – Mini marshmallows melt smoothly to bind everything together, with extra stirred in at the end for pockets of gooey texture.
- Rice Krispies cereal (9 cups) – Crispy rice cereal provides the classic crunch that gives these treats their signature snap and light texture.
- Freeze-dried raspberries (1.25 ounces) – Freeze-dried raspberries add bright, tangy berry flavor and a pop of color without adding moisture that could make the treats soggy.
- White chocolate melting wafers (2 cups) – White chocolate melting wafers drizzle easily and add a creamy, sweet finish that pairs perfectly with the tart raspberries.
- Sprinkles (optional) – Sprinkles add a fun, festive touch and extra color, making these treats perfect for parties or special occasions.
Steps to Making Raspberry Krispie Treats
Once you have assembled the ingredients, use this method:
Assemble Ingredients
Line a 9×13-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 Marshmallows
Melt the butter in a large pot over low heat then add in 8 cups of mini marshmallows and stir constantly until melted.
Add Ingredients
Remove from heat and mix in the cereal, freeze-dried raspberries, and remaining marshmallows and stir until evenly coated in the marshmallow mixture.
Toss to Coat
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.
Press into Pan and Let Cool
Allow the treats to cool at room temperature for about 30 minutes before slicing.
Dip and Enjoy
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.
Tips and Tricks for Valentine’s Rice Krispie TReats
Prevent Tough, Hard Treats. It’s important to heat the butter and marshmallows over low or medium heat because heating it over high heat can cause hard treats.
Prevent Sticky Treats. I recommend spraying the parchment paper with nonstick spray and letting the treats set in the fridge instead of on the counter. Coat hands with nonstick spray to prevent the mixture from sticking when you press it into the pan.
Tips for easy to melt white chocolate that looks great after dipping. Melt the chocolate melting wafers in a medium flat-bottomed bowl at 30-second intervals. Stir well between each interval, until completely melted. I personally like to add 1 teaspoon vegetable oil to the white chocolate when melting to keep it nice and white and shiny when dried – it also helps prevent white chocolate from overcooking or drying out.
Divide our Marshmallows. By dividing the marshmallows and adding a couple of cups of them in at the end it means that they hold their shape and you get little pockets of marshmallows in the treats. However, you can omit the extra 2 cups of marshmallows, if desired.
Check out my favorite kitchen gear for this recipe. Nonstick Pan, Mixing Spoon, Parchment Paper and Baking dish.
White Chocolate Raspberry Rice Krispie Treats FAQS
While rice krispies treats can last for up to four days when stored in a cool, dry place – we recommend eating within 2 days for the best flavor and texture.
Freeze-dried raspberries work best because they add bold raspberry flavor without extra moisture, which helps keep the treats crisp instead of soggy.
Overheating the marshmallows or pressing the mixture too firmly into the pan can make treats dense and hard; melt gently and press lightly for best results.
Yes, these treats are perfect for making ahead and stay fresh for 2–3 days when stored in an airtight container at room temperature.
You can, but folding in reserved marshmallows adds extra gooey texture and makes the treats softer and more indulgent.
Absolutely—white chocolate chips, crushed graham crackers, or extra freeze-dried fruit all work well without affecting texture.
Other Easy Desserts
If you love this recipe, be sure to check out some of our other favorite easy dessert recipes – favorites like easy butter cream candies, reeses puffs treats, No Bake Cheerio Treats, and Easy Lemon Jello Poke Cake are always a huge hit!
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White Chocolate Raspberry Rice Krispie Treats
Equipment
Ingredients
- ½ cup salted butter
- 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 9×13-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
- By dividing the marshmallows and adding a couple of cups of them in at the end it means that they hold their shape and you get little pockets of marshmallows in the treats. However, you can omit the extra 2 cups of marshmallows, if desired. But DO NOT melt them in or you will get a thick marshmallow layer that settles in the bottom of the pan and treats.
- You can use aluminum foil instead of parchment paper but it is very important that you spray the aluminum foil with nonstick spray, otherwise the treats will stick to it.
- I get my freeze-dried fruit at Target or Trader Joe’s carries them too.
- Store in an airtight container at room temperature for 3 days or freeze for up to 6 months.
- I just gently crush the raspberries in the bag, no need to break out the food processor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
