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 8x8" 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.
