Raspberry and White Chocolate Rice Krispie Bars

Introduction

There’s something magical about combining the classic flavors of Rice Krispie treats with the vibrant taste of raspberries and the creamy decadence of white chocolate. I recently made these Raspberry and White Chocolate Rice Krispie Bars for a family gathering, and they were an instant hit! Everyone raved about the sweet, tangy notes from the raspberries complemented by the luscious white chocolate. These bars are not only easy to make but also add a lovely pop of color and flavor to any dessert table. Let me take you through the delightful process of creating this treat that’s sure to please both kids and adults alike.

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
• Oil to grease (optional)
• Fresh raspberries to decorate (optional)
• 20cm square cake tin

Instructions

1. Prepare the Tin:

• Lightly grease the base and sides of a 20cm square cake tin with butter or oil. Line it with baking paper for easy removal later.

1. Melt Butter and Marshmallows:

• In a large pan, melt the unsalted butter and white marshmallows over low heat, stirring constantly until smooth and fully combined.

1. Add Vanilla and White Chocolate:

• Stir in the vanilla extract (if using) and half of the finely chopped white chocolate. Continue stirring until it’s melted and fully incorporated, then remove the pan from heat.

1. Mix with Cereal and Raspberries:

• Add the puffed rice cereal and freeze-dried raspberries into the marshmallow mixture. Stir well to ensure that everything is coated evenly.

1. Press into Tin:

• Pour the mixture into the prepared tin. Using a damp hand or a lightly oiled spoon, press the mixture down firmly to smooth the top.

1. Chill:

• Place the tin in the refrigerator and chill for about 1 hour, or until the mixture is set.

1. Melt Remaining Chocolate:

• Melt the remaining white chocolate in a small bowl over a pan of barely simmering water, or in the microwave on low power in 20-second bursts. Stir until smooth.

1. Decorate:

• Once the bars are set, remove them from the tin and sprinkle with additional freeze-dried raspberries and fresh raspberries (if using). Drizzle with the melted white chocolate.

1. Slice and Serve:

• Allow the chocolate drizzle to set, then slice the bars into squares to serve. These bars can be stored in an airtight container in the fridge for 3-4 days.

Nutrition Facts (per serving)

• Servings: 12
• Calories: 150
• Sugar: 10g
• Sodium: 50mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg

Preparation Time

• Total Time: 1 hour and 30 minutes (includes chilling time)
• Active Time: 30 minutes

How to Serve

• Cut into squares: Slice into even squares for serving.
• Garnish: Top with fresh raspberries for an extra touch.
• Presentation: Place on a decorative platter for parties.
• Pair with tea or coffee: These bars make a lovely afternoon snack.
• Perfect for lunchboxes: Individually wrap for kids’ lunches.

Additional Tips

1. Experiment with Flavors: Try adding other freeze-dried fruits like strawberries or blueberries for a different twist.
2. Use a Non-Stick Spray: Instead of butter, a non-stick spray can make the process easier for greasing the tin.
3. Be Patient with Melting: When melting chocolate, use low heat to avoid burning.
4. Store Properly: Ensure they are sealed well to maintain freshness.
5. Try Different Chocolates: Dark chocolate can add a richer flavor contrast to the sweetness.

Recipe Variations

• Nutty Version: Add chopped nuts like almonds or pistachios for added crunch.
• Chocolate Layer: Incorporate a layer of melted chocolate on the bottom for extra richness.
• Marshmallow Swirls: Mix in mini marshmallows for a gooey texture.

Serving Suggestions

• Snack Bars: Great for lunchboxes or after-school snacks.
• Dessert Platter: Include alongside other treats for a dessert spread.
• Gift Treats: Package in cellophane bags for a sweet homemade gift.

Freezing and Storage

• Refrigeration: Keep in an airtight container in the fridge for 3-4 days.
• Freezing: Wrap individually and freeze for up to a month. Thaw at room temperature before serving.

FAQ Section

1. Can I use regular marshmallows?

• Yes, regular marshmallows work perfectly in this recipe.

1. How do I prevent the mixture from sticking?

• Grease your hands or use an oiled spoon when pressing the mixture into the tin.

1. What can I use instead of white chocolate?

• Milk chocolate or dark chocolate can be used, but it will change the flavor profile.

1. Can I make these bars vegan?

• Use vegan butter and dairy-free marshmallows.

1. How do I know when the bars are set?

• The bars will be firm to the touch and should hold their shape when removed from the tin.

1. Can I add fresh fruit to the mixture?

• Fresh fruit can make the mixture soggy, so it’s best to stick with freeze-dried.

1. What is the best way to cut the bars?

• Use a sharp knife and clean it between cuts for neat squares.

1. Is it necessary to chill the bars?

• Chilling helps them set properly and makes cutting easier.

1. Can I use flavored marshmallows?

• Yes, flavored marshmallows can add a unique twist to your bars.

1. What should I do if my bars are too sticky?

• If they are too sticky, it may be due to not enough rice cereal. Simply add a bit more until the mixture holds together.

Conclusion

Raspberry and White Chocolate Rice Krispie Bars are a delightful and colorful treat that combines the nostalgic flavors of childhood with a modern twist. They are incredibly easy to make and perfect for any occasion, from parties to cozy family nights at home. With the right balance of sweetness and tanginess, these bars are sure to impress your guests and satisfy your sweet cravings. Enjoy making and sharing this delicious recipe!

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