Strawberry Rice Krispie Treats

These strawberry Rice Krispie treats are a little gooey with a beautiful pink color and sweet strawberry flavor. Perfect for Valentine's Day, bridal showers & birthdays!

Course Dessert

Cuisine American

Keyword Strawberry Cereal Treats, Strawberry Rice Krispie Treats

Prep Time 15

To Set 2

Total Time 2 15

Servings Rice Krispie treats

Calories 244kcal

Author Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

1.5 ounces freeze dried strawberries (43 grams) feel free to use up to 2 ounces for a stronger flavor
⅓ cup unsalted butter (75 grams) salted works too
12 ounce bag mini marshmallows (340 grams) see recipe Notes for alternatives
5-6 cups crispy rice cereal
10 ounces dark chocolate (284 grams) or milk, semi-sweet or white chocolate

Instructions

Lightly grease a 9x13 inch pan. Optionally, lightly grease a 9x9 inch pan (see Recipe Notes below if using a 9x9 inch pan).
Add the freeze-dried strawberries to a food processor or high-powered blender. Pulse until they're fine crumbs.
Add the butter to a very large saucepan. Melt over low heat.
Add in the marshmallows and gently stir with a rubber spatula as the marshmallows melt together with the butter.
When the marshmallows are almost melted, add in the pulsed freeze-dried strawberries. Gently stir as the freeze dried berries dissolve and melt.
Once the marshmallows are completely melted (if you have pieces of strawberries still - that's ok), turn off the burner. Stir in the cereal 1 cup at a time. You want all the cereal covered with gooey marshmallow.
Spoon/pour the mixture into the prepared pan. Lightly grease your hands and gently press the mixture down into the pan. The tighter you pack it down, the firmer your cereal treats will be.
Chop the chocolate into very fine pieces and place in a heatproof bowl.
Microwave the chopped chocolate on medium power (not high power, which is often standard) for 45-second intervals. Stir between each interval until smooth.
Pour the chocolate over the Rice Krispie treats and spread smooth. Let the bars set at room temperature until the chocolate has hardened. Slice with a thin, sharp knife. I always let cereal treats firm up on the counter, instead of in the fridge, because in the fridge they can get too hard.

Notes

Pan Sizes: I made this in a 9x13 inch pan. It can also be made in a 9x9 inch pan, for thicker bars. If using a 9x9 inch pan, you'll only need 6-8 ounces (170-227 grams) of chocolate for the topping.
Marshmallows: I used 12 ounces of mini marshmallows - this is equivalent to about 7 cups of mini marshmallows. You can also use 12 ounces of regular marshmallows, which is about 50 marshmallows. If you only have a 10 ounce bag of marshmallows, then I recommend making these in a 9x9 inch pan and using 4 cups of Rice Krispie Treats (you can keep the amount of butter and strawberries the same).
Storage: I always recommend storing cereal treats at room temperature, as I find they get too hard and crispy in the fridge. Store in an airtight container at room temperature for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 cereal treat with chocolate on top, assuming the pan is sliced into 15 equal-sized pieces.

Nutrition