Blueberry Rice Krispie Treats
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A recipe for blueberry Rice Krispie treats inspired by my blueberry marshmallow recipe. Featuring puffed rice cereal, gooey marshmallow, crushed freeze-dried blueberries, and a silky white chocolate ganache topping, this blueberries and cream twist on the classic cereal treat is truly a blueberry lover’s dream.
Key Ingredients
- Blueberry Marshmallows – This recipe begins with a batch of homemade blueberry marshmallows. If you don’t have time to make your own marshmallows, you can use store-bought marshmallows and augment the marshmallow mixture with food coloring and additional blueberry flavoring. See my notes below.
- Freeze-Dried Blueberries – Sprinkling the ganache with freeze-dried blueberries adds color and crunch. For a stronger blueberry flavor, you can also stir 2-3 tablespoons of crushed freeze-dried blueberries into the cereal mixture. Make sure you’re using freeze-dried berries rather than dried berries; the latter are too chewy and dense.
- Puffed Rice Cereal – You can use brand-name Rice Krispies, or the generic puffed rice cereal equivalent. Gluten free puffed rice cereal will also work. Just double check your measurements—too much cereal and the treats won’t hold together properly; not enough cereal and the marshmallow will sink to the bottom of the pan.
- White Chocolate – Choose good-quality bars or callets of white chocolate, rather than grocery store chocolate chips. Chocolate chips contain stabilizers and emulsifiers that make them better suited for baking projects, and lack the cocoa butter content necessary to produce a creamy, thick white chocolate ganache.
Tips, Tricks and Variations
- Consider food coloring. The blueberry marshmallows already contain blue food coloring, so there is no need to tint the marshmallow mixture. However, if you substitute store-bought vanilla marshmallows, you’ll want to add a few drops of blue or purple gel food coloring and an additional teaspoon of blueberry flavoring to replicate the flavor and color of the homemade marshmallows.
- Add extra berries. For extra blueberry flavor, add another 1/2 teaspoon of blueberry flavoring, and/or 2-3 tablespoons of crushed freeze dried blueberries, to your marshmallow and cereal mixture.
- Use a mini palette knife. For frosting cakes and spreading ganaches, I love my small stepped palette knife.
- Press gently. When pressing the cereal-and-marshmallow mixture into the tin, press down gently with damp or oiled fingertips. Packing the cereal too firmly will make the treats hard to slice.
- Line the tin with parchment. Lining your tin with baking parchment prevents the blueberry treats from sticking to the metal and makes “handles” so you can lift the slab to a chopping board for slicing.
- Let the white ganache ganache set. The white chocolate ganache will need to set for at least an hour before the treats are ready to slice. To speed the process along, refrigerate the pan until the ganache feels firm to the touch.
Blueberry Rice Krispie Treats
- Total Time2 hours 30 minutes
- Yield8x8-inch tin 1x
Blueberry Rice Krispie treats made with homemade blueberry marshmallows, slathered in a silky white chocolate ganache and garnished with crushed freeze-dried blueberries.
Ingredients
Krispie Treats:
Nonstick spray, for greasing tin
90 grams unsalted butter (3 ounces; 6 tablespoons)
300 grams homemade blueberry marshmallows (10 1/2 ounces; about 3 1/2 cups)
1/2 teaspoon blueberry flavoring
1/8 teaspoon fine sea salt
140 grams puffed rice cereal (5 ounces; about 4 1/2 cups)
Ganache:
150 grams chopped white chocolate (5 1/3 ounces; about 1 cup)
60 milliliters whipping cream (1/4 cup)
Freeze-dried blueberries, to decorate*
Instructions
Krispie Treats:
Line an 8 x 8-inch square tin with parchment in a criss-cross pattern, allowing a 1-inch overhang on all sides. Spray generously with nonstick spray.
In a large, heavy-bottomed stock pot, melt the butter over medium heat.
Add the blueberry marshmallows, stirring until completely melted.
Remove from heat. Stir in the freeze-dried blueberries, blueberry flavoring, and fine sea salt.
Add the puffed rice cereal and stir until well combined, with no dry cereal remaining.
Pour mixture into prepared tin. With damp fingertips, press until evenly distributed and about 1 1/4-inch thick.
Set aside and allow to cool at room temperature for at least 1 hour.
Meanswhile, prepare the white chocolate ganache.
Ganache:
Melt the white chocolate over a bain marie, or double boiler.
In a separate saucepan, warm the cream. Do not boil.
Whisk the warm cream into the chopped white chocolate. Let stand at room temperature for 10 minutes, then whisk vigorously until smooth and creamy.
Pour ganache over cereal treats. With a small stepped palette knife or rubber spatula, spread ganache evenly over entire surface.
Sprinkle with crushed freeze-dried blueberries.
Set aside and allow ganache to set at room temperature, about 1 hour.
Lifting by the parchment, transfer cereal treat slab to a large chopping board. With a sharp chef’s knife, slice into squares and serve.
Layer leftover blueberry Rice Krispie treats between sheets of parchment. Store in an airtight container at room temperature for up to 3 days.
Notes
*For additional texture and a more pronounced blueberry flavor, you can stir an additional 2-3 tablespoons of crushed freeze-dried blueberries into the cereal treat mixture, if desired.
- Prep Time: 30 minutes
- Cooling Time: 2 hours
- Category: Rice Krispie Treats
- Method: Stovetop
Making the Homemade Marshmallows
Made with corn syrup, sugar, gelatin, blueberry flavoring, and freeze-dried fruit, my homemade blueberry marshmallows are surprisingly easy to prepare, and an essential component in this cereal treat recipe. See my blueberry marshmallows post for the full recipe and step-by-step instructions.
Other Blueberry Recipes You Might Enjoy
Blueberry Hot Chocolate
Blueberry Lemonade
Rustic Blueberry Galette
Blueberry Muffins
Spring Simmer Pot with Blueberries
Blueberry Sorbet
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
