White Chocolate Dipped Rice Krispie Treats
These delicious white chocolate dipped rice krispie treats combine freeze-dried raspberries and white chocolate drizzles for the most amazing sweet treat! They’re sweet, a little tart, and absolutely delicious.
Servings: 30 servings
Calories: 160kcal
Ingredients
- ½ cup salted butter
- 20 oz mini marshmallows (divided)
- 2 tsp vanilla
- ½ tsp salt
- 9 cups Rice Krispies cereal
- 1 ¼ ounces freeze-dried raspberries (gently crushed)
- 2 cups white chocolate melting wafers
- Sprinkles (optional)
Instructions
- Line a 9x13-inch baking pan with parchment paper and set aside.
- Melt butter in a large pot on medium-low heat. Once the butter is fully melted, you'll add 1 1/2 bags of mini marshmallows into the pot and set the other marshmallows aside for later!
- Mix the butter and marshmallows together with a rubber spatula, stirring continuously until the marshmallows have completely melted, making sure to keep the heat on low.1/2 cup salted butter, 20 oz mini marshmallows
- Once the marshmallow mixture is totally melted, remove the pot from the heat and stir in vanilla and salt.9 cups Rice Krispies cereal, 1 1/4 ounces freeze-dried raspberries
- Add roughly half of the rice krispy to the marshmallow mixture, making sure to scrape the bottom thoroughly to incorporate all the marshmallow mixture.
- Once that's all mixed together, add in the remaining marshmallows, freeze-dried raspberries, and rice cereal.
- 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.2 cups white chocolate melting wafers
- 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.Sprinkles
- Let the treats cool and set for an additional 30 minutes before enjoying.
Notes
Don’t press too hard when you’re putting them in the baking pan – this can can cause your treats to get hard!
Crush your raspberries into smaller pieces by simply putting the larger ones into a plastic bag and gently pressing down with your hand or a plastic cup to get smaller pieces. Don’t go crazy – you still want actual pieces, not just dust.
Switch out the parchment paper with aluminum foil IF you don’t have parchment paper. Just make sure to spray the foil with nonstick spray or the treats will stick and ruin all your hard work.
Store in an airtight container at room temperature for 3 days or freeze for up to 6 months.
Nutrition
Serving: 1bar | Calories: 160kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 93mg | Potassium: 39mg | Fiber: 1g | Sugar: 16g | Vitamin A: 656IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 3mg