Elevate a childhood favorite with dried tart cherries and white chocolate chips.
It’s back to school time in my part of the world and the yellow buses are rolling. While my child is now an adult, I still get a little sentimental in late August. I miss shopping for school supplies and making “small snacks” for the ride home.
This waxing sentimental and a still strong obsession with all things cherry (thank you, Wisconsin) combined to make this recipe for you—White Chocolate Cherry Krispy Treats. Yes, it’s those sticky squares made with marshmallow and puffed rice cereal, but a elevated with the addition of tart dried cherries and white chocolate chips. It’s the perfect way to close out this month’s focus on no-bake desserts, although you will have to heat the stove for this one. By the way, do you love my cherry apron in the above photo? My best find during the Door County vacation.
When was the last time you had a Krispy treat? Yeah, I can’t remember, either. Is there something in our brain that triggers “hands off” when we reach a certain age? Maybe it’s our adult reasoning that warns us about the sugar content! But everything in moderation, right?
Like so many nostalgic recipes, this recipe was developed to market an ingredient. Rice Krispies Treats were invented in 1939 by Kellogg Company employees Malitta Jensen and Mildred Day "in the Kellogg kitchens in Battle Creek, Michigan.” They’re known as Marshmallow Squares in the United Kingdom and in Canada. Down under, they are LCM Bars, although I’m still researching where that name originated.
Anyway, the milk isn’t getting any colder, so let’s head to the kitchen!
To make White Chocolate Cherry Krispy Treats, which serves 12 people, you’ll need these ingredients:
3 tablespoons butter
6 cups puffed rice cereal
1 (10-ounce) bag marshmallows
1 cup white chocolate morsels
1 cup dried tart cherries (dried cranberries are a good substitute)
Directions for White Chocolate Cherry Krispy Treats
In a large stockpot, melt butter over low heat. Be careful that it does not brown. This might take 5 minutes.
Add entire bag of marshmallows and stir frequently until they’ve completely melted. (I dare you not to eat at least one! It’s hard to beat a fresh marshmallow.) Take off heat.
Fold in puffed rice cereal. This mixture will get sticky so recommend using a wooden spoon. Spray with non-stick to make this process easier.
Once cereal is incorporated, fold in about 2/3 each of white chocolate and cherries so there’s a taste of each in every treat square. Turn mixture out into a buttered 9x13-inch pan.
Spray hands with non-stick and press mixture evenly into the pan. Sprinkle remaining white chocolate and cherries on top and gently press into mixture.
Allow to set at least 30 minutes before cutting. Krispy treats will keep for a few days in an air-tight container.
Clean up tip
Soak the stockpot and spoon in sudsy water for at least an hour before trying to clean it! No amount of scrubbing otherwise will clean this sticky beast!
You don’t have to be a kid to enjoy these marshmallow treats; I gave the pan to my daughter to take to a party celebrating a team member who is being transferred and she brought back an empty pan! The sweet marshmallows and white chocolate are balanced by the tart cherries. I think you’d like this combo. Give them a try!
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
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