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Raspberry and white chocolate Rice Krispie bars

Name: Raspberry and white chocolate Rice Krispie bars
Prep time: 15 min
Total time: 15 min
Yield: Makes 12 bars
Cuisine: American recipes
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 (we used Rice Krispies); 12-15g freeze-dried raspberries, plus extra to decorate (see Know How); Oil to grease (optional); Fresh raspberries to decorate (optional); You’ll also need; 20cm square cake tin

By: Jess Meyer
Former deputy food editor, delicious.

Published: 10 Aug 22
Updated: 18 Mar 24

Raspberry and white chocolate Rice Krispie bars

Children will love these gooey white chocolate and raspberry Rice Krispie bars – but if you end up snaffling them, we won’t judge you.

Browse more easy baking recipes to make with kids.

Easy
August 2022

Test kitchen approved

Makes 12 bars
Hands-on time 15 min, plus 1 hour chilling

Children will love these gooey white chocolate and raspberry Rice Krispie bars – but if you end up snaffling them, we won’t judge you.

Browse more easy baking recipes to make with kids.

Vegetarian recipes

Nutrition: per serving

Calories: 210kcals
Fat: 8.5g (5.3g saturated)
Protein: 2.2g
Carbohydrates: 31.1g (17.1g sugars)
Fibre: 0.1g
Salt: 0.2g

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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 (we used Rice Krispies)
12-15g freeze-dried raspberries, plus extra to decorate (see Know How)
Oil to grease (optional)
Fresh raspberries to decorate (optional)

You’ll also need

20cm square cake tin

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Method

Lightly grease the base and sides of the cake tin and line with baking paper. Melt the butter and marshmallows in a large pan over a low heat until smooth. Add the vanilla extract (if using) and half the white chocolate, stirring until melted and incorporated, then remove from the heat.
Stir the puffed rice cereal and freeze-dried raspberries into the marshmallow mixture, making sure everything is well coated, then tip the mixture into the prepared tin. Use a damp hand or lightly oiled spoon to press the mixture into the tin, smoothing the top. Chill until set (about 1 hour).
Melt the remaining chocolate in a small bowl over a pan of barely simmering water (or in the microwave on low power in 20 second bursts). Once the cake has set, remove it from the tin, sprinkle with more freeze-dried raspberries and fresh raspberries (if using), then drizzle the melted chocolate over the top. Once the chocolate sets, slice into bars to serve. The bars will keep in an airtight container in the fridge for 3-4 days.

Recipe from August 2022 Issue

Nutrition

Nutrition: per serving

Calories: 210kcals
Fat: 8.5g (5.3g saturated)
Protein: 2.2g
Carbohydrates: 31.1g (17.1g sugars)
Fibre: 0.1g
Salt: 0.2g

delicious. tips

EASY SWAPS Use any freeze-dried fruit such as peaches or strawberries.
Find freeze-dried raspberries in the baking aisle of larger supermarkets or online from suppliers such as Lakeland.

You can find gluten-free puffed rice cereal if you need to.