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Made with rose petals, rosewater, raspberries, and homemade rose marshmallows, plus a layer of creamy white chocolate slathered ganache on top, this rose and raspberry Rice Krispie treats recipe makes my all-time favorite pink krispie treats. Ideal for Valentine’s Day, pink-themed parties, and other sweet celebrations!
Why Make These Raspberry Rice Krispie Treats?
If you’ve been following my blog for awhile now, you already know how much I love working with rose petals. These culinary-grade dried flowers add color and flavor to everything from chocolate truffles to shortbread cookies to simple syrup. They’re also highly fragrant, and ideal for making stovetop simmer pots that make your home smell just like a rose garden.
I always have so much fun finding ways to use my existing recipes to create different recipes (see also: this creamsicle orange coffee made featuring my orange simple syrup, or these Oreo brownie ice cream sandwiches made with homemade cookies and cream ice cream.) Here, I’ve drawn inspiration from my rose marshmallow recipe (and my long-standing love of Rice Krispie treats!) to create these rose and raspberry-inspired squares.
Made with puffed rice cereal, white chocolate, rose marshmallows, freeze-dried raspberries, rose petals, rosewater, and unsalted butter, these pretty pink treats come together in about an hour, plus another hour or so of passive time while the ganache sets. They’re ideal for Valentine’s Day, or for anyone who loves the color pink!
Raspberry Rose Rice Krispie Treat Ingredients
To make rasberry rose Rice Krispie treats, start by gathering the following ingredients:
- Unsalted Butter – You’ll need 90 grams (6 tablespoons) of unsalted butter. Don’t worry about softening; you’ll melt the butter before combining it with the rose marshmallows.
- Rose Marshmallows – Homemade rose marshmallows give these treats their pretty pink color and rose flavor. If you don’t have time to make your own marshmallows, you can substitute store-bought pink & white marshmallows, pink gel food coloring (I recommend Chefmaster’s Neon Brite Pink), and an additional teaspoon of rosewater to replicate the flavor and color of the homemade marshmallows.
- Powdered Freeze-Dried Raspberries – Freeze-dried rasberries add raspberry flavor and an additional pop of color. You’ll want to use powdered freeze-dried raspberries for this recipe, not whole berries or pieces. If you only have access to whole freeze-dried raspberries, use a food processor or coffee grinder to turn them into powder.
- Rosewater – To boost the rose flavor. I prefer Nielsen-Massey, but whichever brand you choose, make sure it’s designated as food-safe or culinary-grade. Some rosewaters are designed for cosmetic purposes rather than consumption.
- Fine Sea Salt – A small amount of fine sea salt cuts the sweetness of the marshmallows.
- Puffed Rice Cereal – You can use name-brand Rice Krispies, or any generic puffed rice cereal.
- Chopped White Chocolate – To make the ganache topping. I recommend using a bar of good-quality white chocolate, rather than chocolate chips.
- Whipping Cream – Or heavy cream in the US. Whisked together with the melted white chocolate, whipping cream gives the ganache its creamy texture.
- Dried Rose Petals – Dried rose petals add a pop of pink, plus an extra note of rose flavor. When purchasing dried rose petals, choose a product clearly marked as culinary or food-safe. And if you have leftovers, use them to make my rose simple syrup, raspberry rose hot chocolate, or flourless chocolate cake recipe with raspberry and rose.
Making Pink Rice Krispie Treats…Pink!
These rose and raspberry Rice Krispie treats get their color and flavor from homemade rose marshmallows.
Because the marshmallows already contain pink food coloring, you won’t need to add color to the marshmallow mixture—the rose marshmallows, plus powdered freeze-dried raspberries, will make these treats perfectly pink.
However, if you substitute store-bought marshmallows, you’ll want to add a few drops of pink gel food coloring (like Chefmaster’s Neon Brite Pink) and an additional teaspoon of rosewater to replicate the flavor and color of the homemade marshmallows.
Krispie Treat Tips and Tricks
Prepare the tin. Lining your tin with baking parchment (and allowing an overhang on all sides) prevents the treats from sticking to the metal. It also creates “handles” that make it easy to transfer the cereal slab to a cutting board for slicing. (Don’t slice directly in the tin, or you’ll scratch the tin and dull your knife.)
Don’t pack the cereal too firmly. When pressing the cereal-and-marshmallow mixture into the tin, press down gently with damp or oiled fingertips. Don’t press too firmly—packing the cereal into the tin will make the bars difficult to slice, and even more difficult to bite.
Allow the ganache to set. After spreading the white chocolate ganache over the cereal layer, pop the tin in the fridge for about an hour. The cool temperature helps to quickly set the ganache for smooth and easy slicing.
Make-Ahead and Storage Suggestions
Raspberry rose Rice Krispie treats taste best on the day they’re made. Layer leftover treats between sheets of parchment or wax paper and store in an airtight container at room temperature for up to 3 days.
Other rose recipes you might enjoy:
Rose Truffles
Flourless Chocolate Cake with Raspberry and Rose
Raspberry and Rose Hot Chocolate
Rose Shortbread Cookies
Rose Simple Syrup
Rose Simmer Pot Potpourri
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!
Rose and Raspberry Rice Krispie Treats
- Total TimeAbout 2 hours, including cooling/chilling time
- Yield1 8x8-inch pan 1x
Raspberry rose Rice Krispie treats made with rose petals, rosewater, raspberries, and homemade rose marshmallows, plus a layer of creamy white chocolate ganache on top.
Ingredients
Krispie Treats:
90 grams unsalted butter (6 tablespoons)
300 grams homemade rose marshmallows (about 3 cups)
14 grams powdered freeze-dried raspberries (2 tablespoons)
1/2 teaspoon rosewater
1/4 teaspoon fine sea salt
140 grams puffed rice cereal (about 4 1/2 cups)
Ganache:
150 grams chopped white chocolate (5 1/4 ounces; about 1 cup)
60 milliliters whipping cream (1/4 cup)
Dried rose petals, to decorate
Instructions
Line an 8 x 8-inch square tin with parchment, allowing a 1- to 2-inch overhang on all sides. Spray generously with nonstick spray.
Melt the butter in a large, heavy-bottomed saucepan or stock pot over medium heat.
Add the rose marshmallows, and continue stirring until completely melted.
Remove from heat. Stir in the powdered freeze-dried raspberries, rosewater, and fine sea salt.
Stir in the puffed rice cereal. Continue stirring until well-combined, with no dry cereal remaining.
Pour into prepared tin.
With damp or oiled fingertips, press down gently until evenly distributed. (Do not pack the cereal mixture too firmly, or the treats will be difficult to slice.)
Set aside and allow to cool at room temperature, at least 30 minutes or until cool to the touch.
Ganache:
Melt the white chocolate over a bain marie, or double boiler.
In a separate saucepan, warm the cream over low heat. Do not boil.
Whisk the warm cream into the melted chocolate. Continue whisking briskly until ganache turns thick and creamy.
Pour ganache over cereal layer.
With a small stepped palette knife or rubber spatula, spread ganache evenly over entire surface.
Sprinkle with dried rose petals.
Refrigerate 1 hour, or until ganache sets. Slice into squares and serve.
Layer leftover treats between sheets of parchment. Store in an airtight container at room temperature for up to 3 days.
Notes
This recipe uses my rose marshmallow recipe to create the pink color and rose flavor.
- Prep Time: 1 hour
- Chilling Time: 1 hour
- Category: Rice Krispie Treats
- Method: Stovetop
