Before we head in to September, I had to get one more summer inspired recipe out there, and these raspberry white chocolate krispies are just that! Rice Krispies are a classic, nostalgic and delicious treat, and they are also incredibly easy to whip up without any baking time needed. While a classic rice krispie never fails to impress, I think it is always fun to spice them up with a little something different; chocolate, berries, you get the drill.
The Recipe
Ingredients for these raspberry white chocolate krispies are pretty sraightforward!
- 3/4 cup unsalted butter
- 5 cups mini marshmallows
- 5 cups rice krispies
- 1 tsp vanilla bean paste (can sub extract)
- 1/4 tsp sea salt
- 1 cup freeze dried raspberries
- 3/4 cup white chocolate chunks
The Instructions
As always, the first step is to grab all of your needed ingredients and set them aside, you want to make sure you have everything before you start baking these lovely raspberry white chocolate krispies! In a large pot on medium heat add the butter and stir often until fully melted. Once melted, add in the marshmallows and continue to stir until these melt in to the butter. Next, you are going to add the sea salt and vanilla and give it another light stir.
Finally, add your rice krispies in to the hot butter marshmallow mixture and stir until all of the rice krispies are evenly coated with the gooey, soft, marshmallow. I recommend folding the white chocolate chunks next while everything is still warm, so that they melt slightly! Last but not least, fold in the freeze dried raspberries until evenly distributed.
Transfer the warm mixture to a non-stick, aluminium 8×8″ baking dish and use the bottom of a glass jar or a spoon to press the mixture down firmly. Once pressed down, set in the fridge for about an hour to allow it to cool and set completely.
Once cooled, remove from the baking dish and place on to a cutting board and slice into 16 even squares. These will keep in the fridge for up to a week or on the counter for 4-5 days. These rice krispies could be frozen, but I really think they are best when fresh.
Common Questions
Can I use fresh berries?
No , I wouldn’t recommend it. The fresh berries just have a bit too much moisture to make this recipe successful. You could absolutely substitute the freeze dried raspberries for any other type of berry or leave them out and add some extra chocolate!
Can I double the batch?
Absolutely! I very much support this. Just simply double all ingredients and use a larger dish to let the krispies set in, a 13×9″ should do the trick.
Raspberry White Chocolate Krispies
Ingredients
- 3/4 cup unsalted butter
- 5 cups mini marshmallows
- 5 cups rice krispies
- 1 tsp vanilla bean paste can sub extract
- 1/4 tsp sea salt
- 1 cup freeze dried raspberries
- 3/4 cup white chocolate chunks
Instructions
- As always, the first step is to grab all of your needed ingredients and set them aside, you want to make sure you have everything before you start baking!
- In a large pot on medium heat add the butter and stir often until fully melted. Once melted, add in the marshmallows and continue to stir until these melt in to the butter.
- Next, you are going to add the sea salt and vanilla and give it another light stir.
- Finally, add your rice krispies in to the hot butter marshmallow mixture and stir until all of the rice krispies are evenly coated with the gooey, soft, marshmallow.
- I recommend folding the white chocolate chunks next while everything is still warm, so that they melt slightly! Last but not least, fold in the freeze dried raspberries until evenly distributed.
- Transfer the warm mixture to a non-stick, aluminium 8×8″ baking dish and use the bottom of a glass jar or a spoon to press the mixture down firmly. Once pressed down, set in the fridge for about an hour to allow it to cool and set completely.
- Once cooled, remove from the baking dish and place on to a cutting board and slice into 16 even squares. These will keep in the fridge for up to a week or on the counter for 4-5 days. These rice krispies could be frozen, but I really think they are best when fresh.
I hope you love this recipe just as much as I do! If you do end up making this one, I would love if you left a review on what you think. Please feel free to share what you made on Instagram and tag me, I would love to see!
Happy baking!