Chocolate Marshmallow Rice Crispy Squares

These sweet and gooey crispy squares are great for the whole family to enjoy. Our Master Chocolatiers have combined juicy dried cranberries and intense EXCELLENCE 85% Cocoa to balance out the sweetness of the marshmallows and white chocolate… All topped off with a layer of EXCELLENCE 70% Cocoa Dark Chocolate.


Chocolatier’s Tip

Run a sharp knife under boiling water and dry thoroughly before cutting - this will help you slice into squares easily.

16 people


  • 100 g unsalted butter, diced
  • 100 g mini marshmallows
  • 100 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, finely chopped
  • 150 g rice pop cereal
  • 75 g dried cranberries
  • 75 g Lindt EXCELLENCE 85% Cocoa Dark Chocolate, chopped into small pieces
  • To decorate:
  • 200 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped

Lindt Chocolate In This Recipe


Step 1.

Grease and line a 20 cm / 8-in deep, loose-based square tin with greaseproof paper.

Step 2.

In a large non-stick saucepan, melt the butter, marshmallows and finely chopped white chocolate over a low heat, stirring often until melted and smooth.

Step 3.

Remove from the heat and leave to cool for 2 minutes. Stir in the rice pops, followed by the dried cranberries and chopped Lindt EXCELLENCE 85% Cocoa Dark Chocolate until completely coated in the chocolate-marshmallow mix (it will be sticky).

Step 4.

Tip into the prepared tin and smooth in an even layer using the back of a spoon. Set aside.

Step 5.

Put the chopped Lindt EXCELLENCE 70% Cocoa Dark Chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth.

Step 6.

Remove the bowl from the heat and pour over the rice pop-marshmallow mix. Use the back of a spoon to spread in a smooth and even layer. Leave to cool completely in a cool, dry place for at least 3 hours - or until set.

Step 7.

Remove from the tin and set onto a plate before cutting into 16 squares (see tip).


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