White Chocolate Raspberry Rice Krispie Treats
Delicious strawberry and white chocolate rice krispie treats are perfect for Valentine's Day or any day!
Servings: 12
Calories: 455kcal
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 9x13-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
Serving: 1g | Calories: 455kcal | Carbohydrates: 72g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 26mg | Sodium: 245mg | Fiber: 1g | Sugar: 45g