Blueberry Rice Krispie Treats with White Chocolate
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These Blueberry Rice Krispie Treats are a fun no-bake twist on the classic marshmallow cereal treat. They’re chewy, sweet, a little tart from the dried blueberries, and finished with a white chocolate drizzle and sliced almonds on top. If you love easy cereal treats, you’ll also want to try my Strawberry Shortcake Rice Krispie Treats and Apple Krispie Treats. For more quick desserts that don’t need the oven, browse my no-bake desserts too.
Why You’ll Love These Blueberry Rice Krispie Treats
- No baking required
- Made with simple pantry ingredients
- Sweet, chewy, crispy, and fruity
- Easy to make in a 9×13 pan or muffin tin
- Great for parties, lunch boxes, and make-ahead treats
- Easy to make gluten-free or dairy-free if needed
Ingredients You’ll Need
- Crispy rice cereal: Use regular or gluten-free crispy rice cereal depending on your needs.
- Butter: Helps melt the marshmallows smoothly and gives the treats that classic rich flavor.
- Marshmallows: Regular or mini marshmallows both work. Mini marshmallows melt a little faster.
- White chocolate chips: Some are folded into the warm mixture and the rest are melted for the drizzle.
- Dried blueberries: These add chewy little pops of blueberry flavor without making the treats soggy.
- Sliced almonds: Optional, but they add a little crunch and make the tops look pretty.
How To Make Blueberry Rice Krispie Treats
- Melt the butter in a large pot over medium-low heat.
- Add the marshmallows and stir until melted and smooth.
- Remove the pot from the heat and gently stir in the crispy rice cereal until evenly coated.
- Fold in 1 cup of white chocolate chips and the dried blueberries.
- Press the mixture into a greased or parchment-lined 9×13 baking dish, or portion it into muffin tins for individual treats.
- Melt the remaining white chocolate chips and drizzle over the top.
- Sprinkle with sliced almonds, then let the treats set before slicing or serving.
Tips for the Best Rice Krispie Treats
- Do not press the mixture too firmly into the pan. A gentle press keeps the treats soft instead of hard and dense.
- Use low heat when melting the marshmallows. High heat can make the mixture tough once it sets.
- Dried blueberries work better than fresh blueberries here because they do not add extra moisture.
- Let the treats cool completely before cutting so they hold their shape.
Storage
- Store Blueberry Rice Krispie Treats in an airtight container at room temperature for 2 to 3 days. Place parchment paper between layers if stacking.
- I would not refrigerate them unless your kitchen is very warm because the fridge can make cereal treats harder.
Blueberry Rice Krispie Treats with White Chocolate
Soft and chewy Blueberry Rice Krispie Treats made with marshmallows, crispy rice cereal, dried blueberries, and a white chocolate drizzle.
Equipment
- 9×13 baking dish or muffin tins (makes 24)
Ingredients
- 4 tbsp butter
- 10 ounces marshmallows
- 8.5 ounces crispy rice cereal (like Rice Krispies)
- 2 cups white chocolate chips (divided)
- 1/4 cup dried blueberries
- Sliced almonds, for topping
Instructions
- Grease a 9×13 baking dish or line it with parchment paper. You can also lightly grease a 24-cup muffin tin if making individual treats.
- Add the butter to a large pot over medium-low heat. Let it melt completely.
- Add the marshmallows and stir often until they are fully melted and smooth. Keep the heat low so the marshmallow mixture does not get too hot.
- Remove the pot from the heat. Add the crispy rice cereal and gently stir until the cereal is evenly coated.
- Fold in 1 cup of white chocolate chips and the dried blueberries. Work gently so the cereal stays light and crisp.
- Transfer the mixture to the prepared baking dish or divide it between the muffin cups.
- Lightly grease your hands or a spatula and gently press the mixture into place. Do not pack it down too firmly or the treats can turn hard.
- Melt the remaining 1 cup of white chocolate chips in the microwave in 20-second intervals, stirring between each, until smooth.
- Drizzle the melted white chocolate over the treats and sprinkle with sliced almonds.
- Let the treats set before slicing or removing from the muffin tin.
Notes
- Do not overheat the marshmallows. Low heat keeps the treats soft and chewy.
- Dried blueberries work better than fresh blueberries because they do not add extra moisture.
- Press the mixture gently into the pan. Packing it down too tightly can make the treats dense.
- Store in an airtight container at room temperature for 2 to 3 days.
Nutrition
Serving: 1squareCalories: 179kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 39mgPotassium: 68mgFiber: 0.4gSugar: 17gVitamin A: 63IUVitamin C: 0.1mgCalcium: 33mgIron: 0.4mg
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Frequently Asked Questions
Can I use fresh blueberries in Rice Krispie treats?
Dried blueberries work best because they add blueberry flavor without extra moisture. Fresh blueberries can make the treats wet and harder to store.
Can I make these gluten-free?
Use certified gluten-free crispy rice cereal and check the labels on your marshmallows and white chocolate chips.
Can I make these dairy-free?
Use dairy-free butter and dairy-free white chocolate chips. The rest of the recipe is easy to adjust as long as your cereal and marshmallows fit your needs.
Can I make these ahead of time?
These are best the day they are made, but you can make them one day ahead. Store them tightly covered at room temperature.
Can I freeze Rice Krispie treats?
Freezing is not my favorite for this recipe because the cereal can lose some of its texture. If you do freeze them, wrap tightly and thaw at room temperature before serving.
