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.
One of my absolute favorite treats are rice krispie treats – homemade rice krispie treats that is. I’ll take the store-bought ones too, but the ooey gooey homemade ones are my downfall.
You make me a batch of those and pretty sure I’m eating the entire pan on my own, well if my boys would let me at least. It’s even worse than when I get a plate of peanut butter blossoms.
These chocolate dipped rice krispie treats take homemade treats to the next level. They’re perfect if you want a special Valentines rice krispie treats or something sweet to take to a baby shower.
The dip and drizzle of the white chocolate even makes these elegant enough for a bridal shower. Play some of these bridal shower games followed by these treats.
Why You’ll Love This Recipe
- Tart raspberry flavor – the freeze-dried raspberries in this totally change the flavor from normal rice krispie treats, in a good way. It’s a tiny bit tart and works so well with the other flavors!
- Super easy – just like with normal treats, these are super easy to make as well! The only difference is adding in the raspberries and then dipping them in chocolate after.
- Cut any size you want – taking these to a party to share with a bunch of people? Cut smaller pieces. Eating the entire batch at home by yourself, just cut the pan into large bars. They’re great for a crowd or just you.
- Customizable – I’ve tried this with both raspberries and strawberries and are both are delicious. They’d also be good with regular chocolate instead of the white!
- Mini marshmallows – I like to use mini marshmallows so I can add in a few at the end to get nice spots of marshmallow. You could also use 16 oz regular marshmallows, just add them all in at the original melting period, nothing at the end.
- Freeze-dried raspberries – you can get these at Target, Trader Joes, and a variety of other places. If you can’t find, or don’t want raspberries, I’ve make these with freeze-dried strawberries and they were equally as good. You’ll want to crush them gently so they are broken into smaller pieces.
- White chocolate melting wafers – the white chocolate melting wafers tend to set quicker. If you can’t find any, you can use white baking chocolate or white chocolate chips as well, you’ll just want to make sure to give them adequate time to cool.
- Butter – make sure you’re using salted butter and definitely not margarine. My personal preference is always Kalona butter or Kerrygold.
If you’ve ever made regular homemade rice krispie treats, this process is going to be pretty similar – just with an added step at the end!
Also, I often will add a bit of milk and vanilla when I’m making regular rice krispie treats to keep them super gooey and soft. I don’t do that with these because you don’t want them so soft they fall apart. You want them to cut into actual bars that can be dipped in the chocolate.
Prepare a 9×13-inch baking pan lined with parchment paper and set aside.
Prepare your ingredients before you get started by measuring out the marshmallows – place eight cups in a large bowl and 2 cups in a smaller one to save for later. If you’re using large marshmallows, don’t divide them. You’ll add them all at once.
I recommend measuring your cereal and freeze-dried raspberries as well. You will want to mix fast so it’s best that everything is ready to add in.
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.
Once all of your ingredients are ready to go, melt the butter in a large pot over low heat.
And when I say low heat, make sure it’s low. This is the single most important thing you can do to keep your rice krispie treats soft. If the butter melts too quickly or browns, you’ll end up with something totally different.
Once the butter is completely melted, add in 8 cups of mini marshmallows and stir constantly until melted.
Remove from heat and mix in the cereal freeze-dried raspberries, and remaining marshmallows.
Stir until everything is evenly coated in the marshmallow mixture.
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 when you’re putting them in the baking pan – this can can cause your treats to get hard!
Allow the treats to cool at room temperature for about 30 minutes before slicing. I typically cut them into 30 squares but like I mentioned before, you do whatever makes you happy for slicing!
In these photos, they are sliced into 15 bars because I really like my white chocolate dipped krispie treats!
After slicing, melt the chocolate melting wafers in the microwave in a medium flat-bottomed bowl at 30-second intervals, stirring between each one until completely melted.
You could also use a glass bowl and pot on the stove and double boil the chocolate – that’s my preferred method!
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. I used little Valentine’s Day hearts in these photos but jimmies would work as well!
Let the treats cool and set for an additional 30 minutes to let the white chocolate fully harden before enjoying.
Add the extra two cups of marshmallows in after you’ve removed the marshmallow mixture from the heat to create delicious bundles of marshmallows in the treats. Or if you’d rather not have the extra marshmallows, just leave out the extra 2 cups and melt just the 8 original cups. If you melt 10 cups, you could end up with too much marshmallow.
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.
Marshmallow creme is totally different than actual marshmallows, so I don’t recommend using it as a substitute in this recipe. It is really good however in these s’mores bars.
I recommend using new marshamllows for rice krispie treats or at least ones that aren’t old and stale. Old ones just don’t melt quite the same way and start to lose their signature texture.
Store these dipped rice krispie treats in an airtight container for up to three days. After that either toss out the leftovers or freeze in an airtight container for up to six months.
More Easy Chocolate Treats
Chocolate lover’s unite! If you like these chocolate dipped rice krispies, you’ll love these other chocolate treats!
- Chocolate lava cake – the best homemade chocolate lava cake you’ll ever try! Absolute chocolate perfection.
- Double chocolate chip pudding cookies – a chocolate lover’s dream cookie! Chocolate, chocolate chips, and chocolate pudding all in one cookie dough.
- Hot chocolate cupcakes – these cupcakes are almost as cute as they are delicious! A great winter treat!
- Chocolate brownie cake – brownie like chocolate cake topped with a fudge icing, just like grandma used to make them!
- Chocolate whoopie pies – chocolate cookies sandwiched with a creamy vanilla frosting, these will be a new family favorite!
White Chocolate Dipped Rice Krispie Treats
- ½ cup salted butter
- 10 cups mini marshmallows (divided)
- 9 cups Rice Krispies cereal
- 1 ¼ ounces freeze-dried raspberries (gently crushed)
- 2 cups white chocolate melting wafers
- Sprinkles (optional)
- Line a 9×13-inch baking pan with parchment paper and set aside.
- Prepare your ingredients by measuring out the marshmallows (8 cups and 2 cups divided), cereal, and freeze-dried raspberries. You will want to mix fast so it’s best that everything is ready to add in.
- Melt the butter in a large pot over low heat then add in 8 cups of mini marshmallows and stir constantly until melted.
- Remove from heat and mix in the cereal, freeze-dried raspberries, and remaining marshmallows and stir until evenly coated in the marshmallow mixture.
- 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.
- 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.
- Let the treats cool and set for an additional 30 minutes before enjoying.