Cranberry and White Chocolate Rice Krispies Squares

45

easy

9

Prepare the Cereal Mixture:

  • In a large bowl, combine the Rice Krispies cereal, dried cranberries, and white chocolate chips. Set aside.

Melt the Marshmallow Mixture:

  • In a large microwave-safe bowl, add the marshmallows and butter.
  • Microwave on high for 3 minutes, stirring after 2 minutes.
  • Once melted, stir in the vanilla extract.

Combine the Mixtures:

  • Pour the melted marshmallow mixture into the bowl with the cereal, cranberries, and chocolate chips.
  • Stir everything together gently with a wooden spoon until evenly combined.

Form the Squares:

  • Transfer the mixture to a greased 9″x13″ rectangular pan.
  • Use your hands or a spoon to press it down evenly, ensuring the mixture is compact.

Cool and Serve:

  • Let the mixture cool completely, then cut into squares.
  • Serve and enjoy!
Reviews

Ingredients:

Adjust Servings
6cups rice krispies cereal
2cups cranberries dried
1cup chocolate chips white
0.25cup butter
5cups marshmallows
1teaspoon vanilla

Directions

1.
Prepare the Cereal Mixture
In a large bowl, combine the Rice Krispies cereal, dried cranberries, and white chocolate chips. Set aside.
Mark as complete
2.
Melt the Marshmallow Mixture
1. In a large microwave-safe bowl, add the marshmallows and butter. | 2. Microwave on high for 3 minutes, stirring after 2 minutes. | 3. Once melted, stir in the vanilla extract.
Mark as complete
3.
Combine the Mixtures
1. Pour the melted marshmallow mixture into the bowl with the cereal, cranberries, and chocolate chips. | 2. Stir everything together gently with a wooden spoon until evenly combined.
Mark as complete
4.
Form the Squares
1. Transfer the mixture to a greased 9"x13" rectangular pan. | 2. Use your hands or a spoon to press it down evenly, ensuring the mixture is compact.
Mark as complete
5.
Cool and Serve
1. Let the mixture cool completely, then cut into squares. | 2. Serve and enjoy!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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