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.
Line a 9x13-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.
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.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.