10 ounces white chocolate

3/4 cup crisp-rice cereal

1/2 cup finely chopped freeze-dried raspberries, plus more for sprinkling

Melt white chocolate in microwave, 1 minute, 30 seconds. Stir until smooth. Stir in rice cereal and raspberries. Drop mixture onto parchment-lined baking sheets in 1 1/4-inch mounds. Sprinkle with more raspberries. Chill until set, about 30 minutes or up to 5 days.