Raspberry and white chocolate Rice Krispie bars

Do you like Chocolate and Fruit? Try this tasty raspberry and white chocolate rice crispy bars recipe is a fun and easy activity to make with kids.

Total Time: 15 Minutes, Plus 1 hour Chilling

Makes 12 Bars

210k Calories


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 (see Know How)

Oil to grease (optional)

Fresh raspberries to decorate (optional)

20cm square cake tin


  • Lightly grease the base and sides of the cake tin and line with baking paper. Melt the butter and marshmallows in a large pan over a low heat until smooth. Add the vanilla extract (if using) and half the white chocolate, stirring until melted and incorporated, then remove from the heat.

  • Stir the puffed rice cereal and freeze-dried raspberries into the marshmallow mixture, making sure everything is well coated, then tip the mixture into the prepared tin. Use a damp hand or lightly oiled spoon to press the mixture into the tin, smoothing the top. Chill until set (about 1 hour).

  • Melt the remaining chocolate in a small bowl over a pan of barely simmering water (or in the microwave on low power in 20 second bursts). Once the cake has set, remove it from the tin, sprinkle with more freeze-dried raspberries and fresh raspberries (if using), then drizzle the melted chocolate over the top. Once the chocolate sets, slice into bars to serve. The bars will keep in an airtight container in the fridge for 3-4 days.

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