A super easy to make snack bar made with Rice Krispies, marshmallows and double white chocolate. The best quick snack for when you fancy something sweet but don’t have the time or the energy for a full bake.

What are Rice Krispie Treats?

Rice Krispie treats are a delicious no bake treat made with Rice Krispie cereals, butter and marshmallows. I decided to bring a little fun and elevate the original recipe by using chocolate rice krispies and also adding melted chocolate to it. These are so so good and the perfect quick snack for when you need a sweet chocolate treat but don’t want to go through the effort of baking.

So, how do you make these?

If the fact that these White Chocolate Rice Krispie Treats are no bake, delicious and easy to make hasn’t sold them to you yet, the fact that you only need 6 ingredients to make them may just seal the deal!

• Salted butter – I chose to use salted butter for these because I absolutely love the mixture of chocolate and salt
• Mini marshmallows – this recipe calls for double marshmallows, some to be melted with the butter and added to the Rice Krispies and some to be added directly to the mix so they can slightly melt with the hot chocolate
• Rice Krispies
• Vanilla extract
• White chocolate chips
• Salt

White Chocolate Rice Krispie Treats

Ingredients:

• 75 gr of salted butter
• 200 gr of marshmallows
• 230 gr of Rice Krispies
• 1 tsp of vanilla extract
• A pinch of salt
• 200 gr of white chocolate chips (divided into 120 gr and 80 gr)
• 50 gr of sprinkles (optional)

Method:

1. Grease or line a 9×9 inch square pan.
2. In a pot, melt the marshmallows with the butter and 120 gr of white chocolate chips stirring often with a spatula and making sure the marshmallows don’t burn. Remove from the heat as soon as everything is fully melted.
3. As soon as you’ve taken the marshmallows off the heat, stir in the vanilla extract.
4. Pour the marshmallow mix into a large mixing bowl and add the rice krispies. Fold everything together with a spatula.
5. Fold in the remaining 80 gr white chocolate chips and sprinkles.
6. Spoon out the mix into the prepared baking tray making sure it reaches the edges and it’s an even layer. I used the wrapping of my butter to help me press it down and avoid any stickiness. Allow it to chill in the fridge for at least 20 minutes.
7. Once set, cut them using a greased sharp knife, greasing the knife with butter or oil will help cut through easily.