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Valentine's Rice Krispie Treats

This flirty spin on a classic these Valentine's Rice Krispie Treats are loaded up with raspberries and white chocolate for a deliciously sweet and easy no-bake treat that's perfect for Valentine's Day, Galentine's Day, bridal showers, and more!
Prep Time10 mins
Cook Time10 mins
Cooling1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 15
Calories: 355kcal


  • 1/2 cup salted butter
  • 10 cups mini marshmallows divided
  • 9 cups Rice Krispies cereal
  • 1.25 oz freeze-dried raspberries crushed
  • 2 cups white chocolate melting wafers
  • Sprinkles optional


  • Line a 9x13-inch baking pan with parchment paper and set aside.
  • Prepare your ingredients by measuring out the marshmallows (8 cups and 2 cups divided), cereal, and freeze-dried raspberries. You will want to mix fast so it’s best that everything is ready to add in.
  • Melt the butter in a large pot over low heat then add in 8 cups of mini marshmallows and stir constantly until melted.
  • Remove from heat and mix in the cereal, freeze-dried raspberries, and remaining marshmallows and stir until evenly coated in the marshmallow mixture.
  • Transfer the mixture to the prepared baking pan and use a piece of parchment paper between your hands and the mixture to gently press it into the pan. Don’t press too hard or the Rice Krispies treats could end up hard.
  • Allow the treats to cool at room temperature for about 30 minutes before slicing.
  • After slicing, melt the chocolate melting wafers in a medium flat-bottomed bowl at 30-second intervals, stirring between each one until completely melted.
  • Dip the bottoms of each of the treats in the white chocolate and place on a piece of wax or parchment paper to set. If you have any excess white chocolate you can drizzle it over the top of the treats and top with sprinkles if desired.
  • Let the treats cool and set for an additional 30 minutes before enjoying.


  1. By dividing the marshmallows and adding a couple of cups of them in at the end it means that they hold their shape and you get little pockets of marshmallows in the treats.
  2. However, you can omit the extra 2 cups of marshmallows, if desired. But DO NOT melt them in or you will get a thick marshmallow layer that settles in the bottom of the pan and treats.
  3. You can use aluminum foil instead of parchment paper to line your pan but it is very important that you spray the aluminum foil with nonstick spray, otherwise the treats will stick to it.
  4. I get my freeze-dried fruit at Target or Walmart carries them too.
  5. These can be frozen, see my tips above.
  6. You can create a lot of different flavor combinations with this recipe, another favorite of mine is freeze-dried strawberries and milk chocolate.
  7. This recipe can easily be doubled to serve larger crowds.


Calories: 355kcal | Carbohydrates: 56g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 21mg | Sodium: 191mg | Potassium: 93mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1314IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 5mg