White Chocolate Rice Krispie Treat Recipe with Candied Peanuts

rice krispie treats

Yet another friend is moving back to the states (woosies!) and she had a going away party last night on one of the bridges over the Seine. Since I’d stashed a few clandestine bags of marshmallows, which were getting a little long in the tooth, I thought it time to use ‘em or lose ‘em. In fact, they were a prominent staple on my Too Good to Use shelf and they were just languishing there, waiting for the right moment to rip open that bag.

baguettes at picnic

Romain was very surprised when I told him that you can’t even buy a bag of marshmallows or a box of Rice Krispies in America without some version of this recipe appearing on it.


And indeed, my European-bought box of Rice Krispies was void of guidance. I tried to explain that Rice Krispie Treats are an American institution, like croissants, but he didn’t get the connection. (And if someone compared them to croissants, I don’t think I’d see the connection either.)

seine party

But Parisians love…and I mean love…Rice Krispie Treats. I’ve never met one who didn’t look at me, and say, “C’est fantastique!” when chomping into one.

Even though the original recipe is fine, over the years, I’ve become a bit of a connoisseur of Rice Krispie Treats. I love…and I mean, love (again)…chocolate Scotcheroos but I have no butterscotch chips here, and with my snacking habits, I don’t think they’d last too long around here if I did. Julie, who’s moving back, offered to send me some, but I declined. “Trop dangereux!” I told her.

julie eating

And these are le top, the best version I’ve ever made. The trick to updating Rice Krispie Treats, or any classic, is to do as little to it as possible. I don’t want smoked salmon macarons nor do I want white chocolate salsa—which I actually saw on a restaurant menu once. Yuck! But white chocolate does have an affinity for marshmallows, as do crackly candied peanuts.

Now I just need to figure out how to explain who Snap, Crackle and Pop are.

And in French, no less.

rice krispie treats

Rice Krispie Treats

Makes 20-50 treats

Adapted from the Kellogg’s original recipe

Surprisingly, white chocolate marries perfectly with Rice Krispies and marshmallows and I never make a batch without melting in a few squares. Using salted butter adds a slight dose of salt, as do the salt-flecked candied peanuts. If you wish, substitute dry-roasted peanuts, preferably salted, for the candied nuts, or another toasted or candied nut.

I also find snipping the marshmallows in two helps them melt quicker. Or use mini-marshmallows, if you have them.

  • 3 tablespoons (45g) salted butter
  • 3 1/2 ounces (100g) white chocolate, finely chopped
  • 1 cup (100g) candied peanuts
  • 10 ounce (300gr) bag marshmallows, snipped in half
  • 6 cups (200g) Rice Krispies

1. Spray or lightly-oil a 13 x 9-inch (approx 30 x 22cm) rectangular pan.

2. In a large saucepan, melt the butter over low heat. Add the white chocolate and stir until melted.

3. Add the marshmallows and stir constantly over the heat until completely melted. (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.

4. Remove from heat and add the candied peanuts and Rick Krispies until well combined. A rubber spatula or flexible pastry scraper works best.

5. Scrape into the prepared pan and smooth the top. Let cool.

Serving and storage: Cut into neat bars or squares with a sharp knife. These are best enjoyed the day they’re made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days longer.

Related Links:

Pain de Sucre Marshmallows in Paris

Marshmallow Recipe (Although this recipe works best with store-bought marshmallows)

Pierre Marcolini’s Chocolate-covered Marshmallows

70 comments

  • I also had some marshmallows flown over and I made Rice Krispie treats at my going-away from work in June…the Italians LOVED them. Of course, I made them taste them before telling them what the ingredients were. One thing I did test is Rice Krispies vs. organic puffed rice and the organic version bombed :) Something about comfort food, eh?

  • Chocolate scotcheroos and Rice Krispie treats are two of my childhood favorites. The addition of the white chocolate sounds perfect. These are on my short list of what to make next!

  • Mon Dieu, you’ve found a way to make Rice Krispie treats even more hedonistic. I think the next step is to break them up into cereal-sized pieces and eat them with milk for breakfast.

  • Honey, you sure know how to gild the lily! This is your simple approach?

    I was going to start telling you who Snap Crackle and Pop are in Italian and then I recalled it isn’t French– exactly.

    In english: just as in your radio or tv live tiny people who act, talk, sing and sometimes scream, in this cereal live three small forest creatures with big ears and funny hats. Their job is to make appetizing noises similar to the sounds made by insects among the ripening wheat of summer. Snap! Crackle! Pop! and they will even do it in your mouth if you don’t chew too quickly.

  • Judith: Because I didn’t think I could do it justice, I put your description through Babelfish, for the benefit of my French readers:

    “Juste comme dans votre radio ou personnes minuscules de phase de TV qui agissent, parlez, chantez et criez parfois, en cette céréale vivent trois petites créatures de forêt avec de grandes oreilles et chapeaux drôles. Leur travail est de rendre des bruits appétissants semblables aux bruits faits par des insectes parmi le blé de maturation de l’été. Rupture! Craquement! Bruit! et ils le feront même dans votre bouche si vous dont mastication de trop rapidement.”

    Um…I think that explains it…well, sort of…

  • I grew up eating Rice Krispies for breakfast: they used to be available from any French supermarket — I’m not sure when or why they became extinct. And the three little guys were called Cric, Crac et Croc!

  • Love the candied peanuts idea, but white chocolate? Am I the only one who thinks dark chocolate’s anemic sibling is wrong, wrong, wrong?

  • Oh my goodness, fantastic. I’m not much of a desserts eater, but in 29 years of teaching elementary school this is one treat I could never resist when the students would bring it for their birthday! (Nowdays they aren’t allowed to bring homemade treats anymore, only purchased items that are individually wrapped; how sad is that?)

  • I do some with roasted peanuts and belgian milk chocolate, but i never would have thought to add some marshmallows to the mix, what a fantastic idea.
    I just NEED to try this as soon as possible ! :D

  • oh by the way, was it le pont des arts ?

  • Uh oh! I knew I should have scrolled right by this one. I am a Rice Krispie Treats-aholic! I can’t even have them in the house, because I can. not. rest. until I have eaten every last one! Now, I’ll be obsessing over these until I make some. Sigh…..time to dig out the fat pants…..

  • I have some butterscotch fudge that (I put too much butter in so it’s too soft) I made yesterday that I could melt in with it..now that would be as good as white chocolate! Though it might be chokingly sweet, I could cut it with more salt..ya think?

  • In Canada, the French names for the Snap, Crackle and Pop characters are “Kric, Krac, and Croc”…in all the Quebecois tv commercials and the French side of the cereal carton, all through my childhood…not sure if these still exist, since I don’t even know the last time I bought cereal, but maybe there will be less lost in translation if you introduce the cartoon guys to France using their “officially translated” names, haha.

    : )

  • Those are the best looking rice crispy treats I’ve ever seen!

    I recently made a batch without marshmallows, and used peanut butter and agave nectar. Your version looks much yummier! ;D

  • I’m so jealous! I have craved Rice Krispie Treats since forever, but although I can find marshmallows here in Germany, I’ve never seen Rice Krispies. Love the idea with white chocolate.

    This brings back such memories of my younger sister and I making and eating them after school (of course finishing the whole batch before our mom got home from work).

  • There was a recipe for homemade marshmallows in Bon Appetit earlier this summer. I haven’t tried it out yet, but if you made your own they may not wind up on the “too good to use” shelf.

  • To the person who commented above on having Rice Krispies Treats as cereal, Kellogg’s DID launch a RKT cereal. I’ve seen it in New York and New Jersey…

  • I add a palm full of kosher salt to mine to give it the salty/sweet thing I like. As I made my most recent batch for a catering gig where I was also serving chocolate covered bacon, I pondered making the treat with bacon fat. Stay tuned for whether or not this turns into a new trend or a complete disaster.

  • White trash cuisine à l’état pur.

  • Great treat, although last week I made similar ones with chocolate flavoured rice krispies (yes, in Spain you can get them), Spain’s version of marshmellows (called funny enough ‘nubes’ – translation: clouds), fudge candies and dark chocolate – let me tell you all that wasn’t any left for the following day. By the way, we also have in our supermarkets rice kripies cereal bars but after tasting my version, my kids won’t go near the stuff! :)

  • amanda & clotilde: Oddly, my box of Rice Krispies (that I bought at Auchan!), les mecs were named Snap, Crackle and Pop.

    C’est le mondialization?

  • Ok, this recipe looks fantastic. After reading it, I promptly went out in search of the ingredients. No problem with the marshmallows, the Monoprix had a huge selection. But where the heck can I find Rice Krispies? I went to all the grocery stores around here with no luck. Monoprix, Franprix, Atac, Ed, G20, nada.

    Any tips? I’m dying here…:)

  • I’ve added all kinds of candies to mine over the years, but weirdly never white chocolate? Or nuts. Ever. I really am craving some now. Too bad it’s 100* in friggin’ SF! There will be no cooking today.

  • Hey – check out the fab new site design! (Hmmm, says David – that shows how often YOU come around, Ms Cooksister!!)

    I used to have these at school and recently had these made for me by American friends here in London. I don’t really get the point… but your version sounds more tempting tham most. Now chocolate cornflake clusters is a whole other story. Can’t get enough!

  • These sound wonderful. But wouldn’t anything be wonderful eaten by the Seine? From the photos, it looked like a beautiful evening.

  • Rice Krispie Treats on davidlebovitz.com?

    I feel vindicated.

  • omg. YES! I secretly love RKTs, though I often pretend they’re too sweet for me to avoid having to sample a less-than-sublime version. I think the white chocolate and salty nuts are just what these bakesale staples need – it elevates them but does not overcomplicate.

    I got into the habit of making them with marshmallow fluff because that always seemed to be on hand at work, and I actually prefer that to actual marshmallows since it’s easier to melt and contains no gelatin.

    I think my co-workers might be due for a batch of sticky treats soon!

  • Mr. Le Bovitz,

    Your close-up foto of Rice Krispie Treats is Jackson Pollock-gorgeous. I am thinking a framed blow-up would look very nice in my kitchen. The décor could use a bit of sweetening up.

    Robert

  • Torie: I think I got mine at Auchan (or another hypermarché) at La Defense. If you can’t find them, check out the Kelloggs French site, although I think another crispy breakfast cereal might work.

    Robert: When I was a kid, my mother got me a jigsaw puzzle of a Jackson Pollack painting, which I think might qualify as child abuse. That thing drove me nut!

    Moriah: That’s exactly right; perfect description!-the white chocolate compliments, rather than complicates. I wish I’d said that in the first place : )

    Jeanne: Welcome back…you’re forgiven for not coming by more often. Although I’m not so ready to forgive you for not liking Rice Krispie Treats. I was going to say that’s downright un-American, but I guess to a South African, that’s not much of a threat. xx

  • I’m glad someone else living in Paris has had troubles finding Rice Krispies here!! I have a husband who loves them. I have substituted Corn Flake and even the Cocoa Krispies–sold under Kelloggs as Coco Krispies. Although good, neither replace the original version. Thanks for the tip in going to La Defense, I’m actually heading out there today!!

    Well, as mentioned, I think that’s where I got my Rice Krispies. Anyhow, if you have any luck there, let me know! – dl

  • Sounds and looks lusicous, David!
    If you think it’s a pain to find Rice Krispies and marshmallows in Paris, try Lyon!!! : (

  • Oh David!!!! I am going to surprise my grown children with these at our Labor Day party on Sunday. They love Rice Krispie treats so much that they will even buy the crappy ones sold at coffee bars and supermarkets. They are going to flip out.
    Between your Rice Krispie treats and Smitten Kitchen’s Chocolate Peanut Butter cake, Sunday is going to be the bomb!!!

  • Oh my gosh David, I am so impressed. These are an all-time favorite in my house, my kids (who are now grown) go nuts when I make them. I also use homemade marshmallows, but the addition of your ingredients looks like the key for over the top Rice Krispie treats. You are brillant! All this being said, please stop as I am going through your ice cream book and can’t walk fast enough to keep the weight off….

  • In Italy we use to make Rice Krispie Treats adding melted Mars bars instead of marshmallows and white chocolate. :)

  • In the late seventies, you couldn’t find cereal boxes in the grocery stores of Nice. No one ate them that I know of. Then in the mid-eighties when my family came back to Toulouse after living in the States, there was an aisle full of them… I can’t imagine how big the aisle is now. :-) Mondialization indeed.
    This recipe looks awesome David.

  • I can confirm that the Auchan in La Defense stocks Rice Krispies! You can also find them in Super U (mostly out in the banlieue communities).

  • I’ve been known to eat a whole pan of Rice Krispie Treats all by myself. There is something about the texture. MMM

    And talk about marshmallows being dangerous…I spent about $30 bucks special ordering corn-free (since I’m allergic) marshmallows online and the four bags didn’t last very long.

  • I cannot eat a RKT without peanut butter in it – they are TDF, especially dunked in chocolate. I used to make what I call “white trash” RKT in college: in the winter, they had mini marshmallows out on the buffet for hot cocoa, and they had RK for breakfast. I’d get some butter and melt the marshmallows in a bowl in the microwave, then add some RK and eat it up.

    Cooling in my refrigerator I have this recent recipe from Rachael Ray (via cookiemadness) for chocolate, peanut butter, and RK treats. OMG are they tasty. – Recipe link

  • David, I always love your recipes (and your writings), so I’m tempted to make these. But I’ve just never been a huge fan of variations on Rice Krispy Treats. Even being a complete chocoholic, I like my RKT with no chocolate in them. No peanut butter, either. So I’m not sure about these. . . .

  • I’ve been reading your blog for little over a month now, and I can’t begin to tell you how wonderful it is. Everytime I am greeted in my inbox by one of your wonderful pieces, it makes me so happy and excited!
    Thank you for adding joy to my day, and best wishes on continued success with your blog.

  • How fantastic! The white chocolate and peanuts addition does sound amazing. The only real variation on the classic that I’ve been loyal to over the years is the one with peanut butter stirred in and topped with melted chocolate. Not exactly reinventing the wheel, but still delicious. Other than that, I’m partial to a little almond extract in the otherwise original version.

  • Well, luckily (?) I live nowhere near Europe so I have no shortage of marshmallows in my kitchen! I love the basics, but this recipe looks like heaven. And I just happen to have 2 boxes of rice krispies in the cupboard. Score!

  • Heidi: Good lord! That recipe has 6 oz chocolate, 2 sticks butter, 1 jar of peanut butter, and 3 cups of sugar….no wonder they taste so good…

    re: Your question about off-smells in chocolate. In a quality chocolate, like the one you mentioned you were using, there shouldn’t be any off-smells. (I use their chocolate all the time.) I advise calling the company, as they may have had an off-batch and would want to know about it.

  • Hi this is amazing and super.I’m watch National Geographic Channel.You writing blog.And i’m anxieting.Congrulations.

  • I’ve made Krispie Treats with popped amaranth, just for the hell of it. It’s lots of fun!

  • i guess i must’ve had a deprived childhood since i’ve never had rice krispy treats!! boo-hoo-hoo. cos this looks like a real treat to chomp down on while watching cartoon or something. time to salvage the moment and get a real kick out of my first RKT!

  • Ah, you have the fat to marshmallow ratio just about right with the chocolate melted in. See the biggest travesty in cereal treat recipes is that the original Krispie Treats used a whole stick of butter to one bag (10 oz) of marshmallows. I distinctly recall that from my first cooking attempts as a kid – the recipe on the side of the box was bascially: take a stick of butter, a bag of marshmallows and a bunch of rice krispies…. That ratio made them gooey and chewy and really luscious.

    Then along came the low fat brigade of the 80s and Kellogs had to revise that wonderful to recipe to a much smaller amount of fat to “fit in” to the lowfat/no-fat activist propaganda. And so the ooey gooey goodness pretty much disappeared leaving dry cereal squares in the wake. So, when the new “improved” lower fat recipe appeared on the box, I just kept making them with the stick of butter. Sometimes I even stir in 1/4 c peanut butter which just makes them even more chewy gooey :o

    I agree about the white chocolate but I had never thought to melt it in. I bet it is really yummy. Next time…. If I’m using chips or chocolate chunks, dark or white, I usually pour half the mixture into the pan, sprinkle the chocolate pieces over and then press the rest of the mixture over the top. It’s a lovely thing to run into a piece of chocolate every now and then :) I do love the idea of salted nuts too but with the “extra” salted butter in my version, there is much more salt accent than in the “official” 3 Tablespoon recipe.

    Since my decadent fat laden version is so, well, decadent, I always try to compensate by substituting in a whole grain cereal (or two or three) for a total of up to 1/3 of the cereal. Wheaties, Cheerios, bran flakes all work nicely. And the crackle of the krispies still keeps it very Rice Krispie-ish.

    Great, now you have me craving these treats, it’s been at least 6 months so I guess it’s time….

  • Rice Krispie treats were one of the first things I made by myself as a kid, standing on a stool (so I could reach the stove) with my grandma. I think I was like 4 yrs old. I love them and I have had people who visit the states bring me back bags of Kraft mini marshmallows so that I can make them here in Australia. I hate the commercial marshmallows here, they taste extra artificial. I think it’s rather funny that they call the cereal Rice Bubbles here. Kellogg’s Australia makes their own “version” of the treats and they advertise them as LCM Bars – no frikin idea what the acronym stands for but it tastes disgusting. Thanks for posting a grown-up version of my favorite childhood treat. Yuuuummm…

  • What great timing you have! I too have one lone bag of marshmallows sitting on the shelve, waiting for their special day. I had thought that toasting marshmallows would be the perfect ending to a summer barbeque, but we’re always too full, then later the fire’s died out….

    NOW I know the perfect way to make an all-American picnic dessert next time we have a cookout, and I won’t have to worry about having hot coals! As an added bonus I’ll also have a cup of those yummy candied peanuts left over for a midnight snack! SCORE!!!!

    David, don’t tell my husband, but I really, really love you.

  • These were the hit of the party yesterday. Thank you, thank you, thank you.

    Shame on me, but being the chocoholic that I am, I coated the top in melted chocolate, too. A mix of semi and bittersweet. Everyone loved them, although my SIL thought milk chocolate would have been better on top. Next time.

    Thanks to the poster who confirmed my suspicions that the recipe on the side of the box is not the one of my youth. I, too, remember a lot more butter in the original recipe. From now one, one stick per bag of marshmallows it is.

  • After reading about the rice krispy treats, i immediately went out and bought the ingredients and made them. They were great, but the taste and texture was very familiar – it taste almost exactly the same as this one traditional korean cookie, which unfortunately the name i can’t remember at the moment. But the difference between the two is that the traditional korean cookie is not made of marshmallow and white chocolate for the obvious reasons, but with sugar and I believe corn syrup. These days you can pick a small modernized version bag of it at a korean supermarket for about $1.

    One more thing, I read about your kimchi bonanza awhile ago and I almost had a spasm. You never put vinegar and gochugahg in kimchi. Well, i have to retract. you never put vinegar and gochugahg in kimchi for the ones that you made. There are hundreds of variety of kimchi but only a handful are made with vinegar and gochugahg. When you taste the pickled vinegariness of kimchi, it is from the fermentation process, triggered by fermented shrimp and fish – not vinegar. What you did is equivalent to saying the natural tang of yogurt is from lemon, or vinegar. Another thing, if you want the bright red kimchi, you need to get GOOD gochugaru. If you buy a quality one, not only would it impart amazing heat, but it will also give you a gorgeous deep reddish orange color.

    If by chance you got this recipe out of a book, TOSS IT IMMEDIATELY INTO A TRASH CAN!! Obviously, the author doesn’t know ANYTHING about korean food.

    Sorry about the rant, i just couldn’t help myself. LOVE LOVE your blog and yes, I am Korean. ^ v ^

  • Sorry one more thing.

    For korean pancake (jun), you HAVE to use korean all purpose flour because it is much much finner than the american or european kind.

    When my mom uses the american kind because she ran out of the korean one, my dad refuses to eat it because it comes out extremely dense and the texture is all wrong. In addition, like many have commented, the batter gets thick and unspreadable- and adding more water is not going to cut it.

    So next time you make jun, try using korean flour. There will be a difference. A very popular brand is made by “GOM” meaning bear. And please do not use the instant batter mix like another suggested. ;p

  • I definitely back up “paris” about the Kimchi making ingredients. I have never heard of putting vinegar or ghochujang in it! All my closest friends are Korean-American born in Korea and none of the mothers use either ingredient. Everyone is different – some use fish sauce or small shrimps or even oysters when they make their kimchi but the initial room temperature fermentation is what makes it tangy. When I make mine, I personally don’t like to put the fishy stuff in mine and I like adding a couple of Tbsp of sugar – some people don’t do that. The older the kimchi is, the more “sour” it gets (I don’t like it too sour) but the sour stuff makes great Kimchi Jigae (soup) – yum.

  • What a great idea to add peanuts and other ingredients into rice krispies! Genius!

  • Hey David – you certainly can’t go wrong with adding white chocolate to Rice Krispies! Just one note – did you mean 3 ounces of butter (85 grams) or 3 tablespoons (42 grams)?

    oops! I must’ve been thinking of the “old” recipe, that people were commenting about before. Either that, or the folks into metrics I didn’t think would be so concerned about using a little extra butter ; ) -dl

  • Rice Krispie Treats are a childhood favorite of mine. When I was little, for one day, I had a stand and sold Rice Krispie Treats in Queens. I made $9 that day, which I had to split with my partner, my BFF at the time.

    I can see peanuts being good in these since I always liked peanut butter chips in my RKT, but the child in me still wants creamy little morsels of peanut butter.

    As for the kimchi, I agree with everyone above. No vinegar or gochujang. I even saw a recipe online that called for sriracha. I’m all for fusion, but I always say, know the basics before experimenting. At least people are trying though, long time ago no one even knew about Korean food.

  • Tried them, blogged about them today & loved them. Thanks for sharing.

  • These are GREAT!
    I love white chocolate and I found some sugared honey roasted peanuts so I figured it would be perfect recipe to celebrate the beginning of summer. I also chopped some extra peanuts and pushed them on the top along with some white chocolate chips. While I am far away from Paris (Iowa City, IA) I still greatly appreciate this awesome recipe.
    Thanks!

  • Where have you been all my life!?! These are fantastic!!! I made them with candied almonds and there almost wasn’t enough left for the squares!!!

  • These are incredible! You have officially converted me to being a fan of white chocolate.

  • Oh wow! I also made mine with almonds… Wanted to take some to work and leave some for my friend… but it turns out I almost ate the complete batch! Help! It makes of me weary of trying to make it again – if I’m not sure there’s going to be a lot of people around to share it with…

    I LOVE this site… I want to make EVERYTHING… I’m actually an aspiring pharmacist – but I think my career might take a slight twist in a different direction… Thanks for showing that everything in cooking – don’t need to be difficult…

    I’ve also made my first ‘jam’ ever – the Seville orange marmelade – being more of an outdore person when I was younger, I never spent much time in the kitchen… my mother would be so proud… :) You just made it look so easy! Thank you VERY MUCH! It is inspiring.

  • okay made these last week for my nephews wedding weekend. thought it would be funny since my brother included rice krispie treats in our family cookbook and i always make the mondel brot or something really gourmand, they were eaten like in one minute. so good, i have to control myself to not make them every week. fun to candy the peanuts.

  • I have roasted peanuts and not raw peanuts. Can I make candied peanuts using roasted peanuts?

  • EW: A commenter, Abra, on the post for candied peanuts mentioned that she used roasted peanuts for the recipe and it worked well for her.

  • I discovered your blog this weekend while searching for an almond cake recipe. I proceeded to read all your entries and recipes and was driven to make the white chocolate rice crispies. I LOVE pecans as you LOVE peanuts, so I made that substitution. They are delicious, and I never thought that the original could be improved upon!

    I am also off to Paris in a couple of weeks and am happy to be armed with some restaurant recommendations.

    Merci beaucoup!

  • I made these into heart shapes for Valentine’s Day….and, Sweet Jezus, they were so YUMMY!! They were just as delicious as I imagined they would be….a GENIUS recipe, sweet and salty and chewy and crunchy…mmmmmmmmmm, Thank you kind sir

  • Can’t wait to try this recipe!
    Years ago, when I was still a kid, I found my mom had made and stashed a pan of RKTs in our backroom. Well, I ate three-quarters of the pan,,and got very sick!
    It was many years before I could look one in the eye again! Happily, those days are gone and they taste better than ever now~thanks so much for the recipe~

  • Oh I should never have looked at these. I’ve already got about six kinds of cookies (baked and unbaked) sitting around. But these look so simple and good to share. :)

    Just curious, I’ve got some cranberries that I haven’t turned into jelly yet. Do you think the slight tartness they bring would work in these? White chocolate and cranberries usually go together fairly well.

  • id rather die than eat that rubbish! : (