Children will love these sticky, crispy treats – but if you end up snaffling them, we won’t judge you
Easy treat
The recipe
Makes 12 bars Hands-on time 15 min, plus 1 hour chilling Specialist kit 20cm square cake tin
KNOW-HOW
Find freeze-dried raspberries in the baking aisle of larger supermarkets or online from suppliers such as Lakeland.
You can find gluten-free puffed rice cereal if you need to.
EASY SWAPS
Use any freeze-dried fruit such as peaches or strawberries.
• 85g unsalted butter, plus extra to grease
• 200g white marshmallows
• ½ tsp vanilla extract (optional)
• 100g white chocolate, finely chopped
• 170g puffed rice cereal (we used Rice Krispies)
• 12-15g freeze-dried raspberries, plus extra to decorate (see Know-how)
• Oil to grease (optional)
• Fresh raspberries to decorate (optional)
1 Lightly grease the base and sides of the cake tin and line with baking paper. Melt the butter and marshmallows in a large pan over a low heat until smooth. Add the vanilla extract (if using) and half the white chocolate, stirring until melted and incorporated, then remove from the heat.
2 Stir the puffed rice cereal and freeze-dried raspberries into the mar
