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 85% Cocoa to balance out the sweetness of the marshmallows and white chocolate… All topped off with a layer of 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.

Easy
16 people

Ingredients

  • 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

Method

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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