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.
Chocolatier’s Tip
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).
Lindt EXCELLENCE Dark 70% Bar 100g
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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