Delicious Strawberry Rice Krispie Treats for Everyone
These Delicious Strawberry Rice Krispie Treats are a fun and flavorful twist on a classic. Made with real freeze-dried strawberries, they offer a bold fruity taste and a delightful chewy texture that everyone will love.
Equipment
- 9x9 inch square baking pan
- large pot
- spatula
- parchment paper (optional)
- Mallet or rolling pin (for crushing)
Ingredients
- 2 cups freeze-dried strawberries plus extra for topping
- ½ cup unsalted butter
- 20 oz mini marshmallows divided
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 6 cups rice cereal
For Topping
- crushed freeze-dried strawberries
Instructions
- Grease a 9x9 inch square baking pan and set aside crushed freeze-dried strawberries.
- Melt the butter in a large pot over medium-low heat, then turn off the heat.
- Stir in 16 ounces of mini marshmallows until fully melted using residual heat.
- Mix in the crushed strawberries, vanilla extract, and salt until well combined.
- Add the rice cereal and stir until it is mostly coated with the marshmallow mixture.
- Add the remaining 4 ounces of mini marshmallows and stir to distribute them evenly.
- Pour the mixture into the prepared pan and spread evenly. Press down lightly with a greased spatula or parchment paper.
- Press additional crushed strawberries onto the top of the treats.
- Allow to cool completely, then remove from the pan and cut into squares.
Notes
- Use unsalted butter to control salt levels and fresh mini marshmallows for best results. Freeze-dried strawberries add flavor without moisture.
- Turn off the heat after melting butter to prevent rubbery marshmallows. Grease the pan well; work quickly as the mixture sets fast.
- Press the mixture lightly for a chewier texture. Weighing ingredients is recommended for consistent results.
Notes
These treats are best stored at room temperature in an airtight container for up to 3 days. For longer storage, they can be frozen for up to 3 months and thawed overnight at room temperature.