White Chocolate & Raspberry Marshmallow Crispy Squares
Serves: 30 ish… prepare to share!
Prep: 20 minutes
Set: 1 hour
Ingredients
350g Rice Krispies
600g white marshmallows
120g unsalted butter
350g white chocolate
30g freeze-dried raspberries
70g mini marshmallows
1 tsp vanilla extract
½ tsp fine salt
1. Get everything ready
Line a tray or two with baking paper, leaving enough overhang to lift the slab out later.
This recipe makes loads, so it really depends how big or small you want each one to be.
Set aside 150g white chocolate, 15g freeze-dried raspberries and all 70g mini marshmallows for the top.
Roughly crush the remaining 15g raspberries and chop the remaining 200g white chocolate.
2. Melt the marshmallows
Melt the butter in a large saucepan over a low-medium heat.
Add the marshmallows and stir gently until completely melted and smooth.
Keep the heat fairly low so they melt without catching.
Take the pan off the heat and stir in the vanilla and salt.
3. Add the cereal
Tip in the Rice Krispies and the 15g crushed raspberries.
Fold everything together until the cereal is evenly coated.
Leave the mixture for 1–2 minutes to cool slightly, then fold through the 200g chopped white chocolate.
Some of it will melt and some will stay in little pockets, which is exactly what you want.
4. Press into the tray
Tip the mixture into the lined tray and spread it out evenly.
Use a lightly greased spatula or another sheet of baking paper to gently press it down.
Don’t compact it too much — you want the squares to stay light and chewy.
Leave for 10–15 minutes before adding the topping.
5. Add the topping
Melt the reserved 150g white chocolate in short bursts in the microwave (5-10 seconds), stirring between each one.
Spread it over the top in a thin, even layer.
Scatter over the 70g mini marshmallows, followed by the reserved 15g freeze-dried raspberries.
Keep some of the raspberry pieces whole and let the smaller bits and dust fall between them for a bit more colour.
Press the larger toppings very lightly into the chocolate.
6. Set and slice
Leave at room temperature for 1–2 hours, until firm.
If the kitchen is particularly warm, give it a short spell in the fridge, but don’t leave it in there for hours.
Lift the slab out using the baking paper and cut into squares with a large sharp knife.
Wipe the blade between cuts if you want cleaner edges.