Description

Crispy rice crunch, chopped pistachios, and tart freeze-dried raspberries bound together with melted white chocolate—set in the freezer for clean slices.

Ingredients

White chocolate chips: 10 oz (283 g)
Unsalted butter: 2 tbsp (28 g)
Honey: 1/3 cup (113 g)
Crispy rice cereal (or puffed rice/cornflake-style cereal): 6 cups (150 g)
Pistachios, chopped: 1 cup (120 g)
Freeze-dried raspberries, crushed (leave some larger bits): 1/2 cup (20 g)
Fine salt: 1/8 tsp (0.8 g)
Optional vanilla extract: 1 tsp (5 ml)
Optional extra freeze-dried raspberry crumbs for topping: 1–2 tbsp (2–4 g)
Optional flaky salt for finishing: 1 pinch (0.2 g)

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Instructions

Line an 8×8 in (20×20 cm) pan with parchment paper, leaving overhang on two sides for easy lifting.
In a microwave-safe bowl, combine white chocolate chips, butter, and honey. Microwave in 20-second bursts, stirring each time, until fully melted and smooth (about 1–2 minutes total depending on your microwave).
Stir in the fine salt (and vanilla, if using) until evenly incorporated.
In a large bowl, add the crispy rice cereal and chopped pistachios. Pour the melted chocolate mixture over the cereal. Stir with a spatula until the cereal looks evenly coated and no dry pockets remain.
Fold in the crushed freeze-dried raspberries gently so they don’t turn completely to powder.
Transfer the mixture to the lined pan. Press very firmly into an even layer using the back of a spoon or a flat-bottomed cup. Compacting is what helps the bars slice cleanly.
Smooth the top. Sprinkle with extra raspberry crumbs and flaky salt if you’re using them.
Freeze until solid, at least 2 hours. For the cleanest slices, freeze overnight if you can.
Lift out using parchment overhang. Slice into bars with a sharp knife. Wipe/clean the knife between cuts if needed.
Serve straight from the fridge/freezer for maximum crunch. Store as directed.

Notes

If your melted chocolate looks very thick, keep stirring gently until it loosens—white chocolate can thicken as it cools. Pressing firmly and freezing are the two most important steps for crisp, sliceable bars. Avoid adding any liquid to the raspberry portion; freeze-dried fruit is dry by design.