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.