Chocolate Marshmallow Rice Crispy Squares
The Lindt Master Chocolatiers have combined juicy dried cranberries and intense EXCELLENCE 85% Cocoa Dark Chocolate to balance out the sweetness of the marshmallows and EXCELLENCE White Chocolate with a Touch of Vanilla in these sweet and crispy squares - topped off with EXCELLENCE 70% Cocoa Dark Chocolate for an extra layer of luxury.
Run a sharp knife under boiling water and dry thoroughly before cutting - this will help you slice into squares easily. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten (not all rice pop cereals are gluten free).
- 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