Strawberry Cream Rice Krispies
These strawberry cream Rice Krispies blend freeze-dried berries with a tender marshmallow base for soft, pink squares. Finish with a white drizzle and sprinkles for a polished look.
Servings: 15
Equipment
- Baking Dish 9 x 13-Inch
- Pot Large
- Heart Shaped Cookie Cutter or Preferred Shape
Ingredients
- 10 Ounces Rice Krispie toasted rice cereal
- 10 Ounces marshmallows regular
- 10 Ounces marshmallows mini
- ¾ Cup + 2 Tablespoons butter
- 1 ¼ Ounces freeze-dried strawberries
Optional Toppings
- ½ Cup white almond bark
- sprinkles any kind
Instructions
- Place the strawberries in a Ziploc bag or a bowl then crush them up into smaller pieces. Some will become very fine and powdery and others will be chunky. That's what you want - a good variety.
- Remove 1 ½ cups of mini marshmallows from the bag and set aside.
- Prepare a 9 x 13-inch pan by spraying it with oil, set aside.
- In a large pot melt the butter over medium heat.
- Once the butter has melted, pour in the whole bag of regular sized marshmallows, along with the remaining mini marshmallows.
- Melt the marshmallows into the butter, stirring frequently.
- Once the mixture is about 80 to 90% melted remove from heat. Working quickly, mix in the reserved 1 ½ cups of mini marshmallows, the freeze-dried strawberries and the Rice Krispies.
- Once combined, transfer into the greased pan and gently flatten the top of the rice crispy treats without pressing down too hard. You want to leave plenty of air to avoid them becoming too dense.
- Let the crispy treats cool down for 30 minutes.
- After 30 minutes use a spatula and run it along the edge of the crispy treats then turn them out onto a cutting board.
- Use a cookie cutter or a knife, cut the krispies into your desired shape.
- In a small microwave safe dish melt about ½ cup of white almond bark, if using.
- Drizzle the almond bark on top of the treats.
- Sprinkle right away with your choice of sprinkles, if liked.
Notes
Measure first: Have everything prepped before melting so the mixture doesn’t set too soon.
Press lightly: Don’t compact the pan or you’ll lose that soft bite.
Oil tools: Lightly grease your spatula and knife to prevent sticking.
Use a sling: Line the pan with parchment for an easy lift-out.
Mind the mix-ins: Add reserved chocolate chips off heat so they stay visible and creamy.
Press lightly: Don’t compact the pan or you’ll lose that soft bite.
Oil tools: Lightly grease your spatula and knife to prevent sticking.
Use a sling: Line the pan with parchment for an easy lift-out.
Mind the mix-ins: Add reserved chocolate chips off heat so they stay visible and creamy.
Nutrition
Calories: 210kcal | Carbohydrates: 50g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 145mg | Potassium: 75mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1280IU | Vitamin C: 40mg | Calcium: 19mg | Iron: 6mg
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