Strawberry Rice Krispie Treats
Treat yourself to the vibrant pop of freeze-dried strawberries in these Strawberry Rice Krispie Treats. Made using just a handful of ingredients and a few simple steps, they have that irresistible combination of chewy marshmallow, crunchy rice cereal and fruity berry flavour in every bite.
Servings: 16 pieces
Calories: 253kcal
Ingredients
- 20 g freeze-dried strawberries (1 cup)
- 150 g unsalted butter or salted butter (1 ¼ sticks or 10 Tablespoons)
- 1 teaspoon vanilla extract
- pinch salt
- 425 g marshmallows mini or regular (15oz)
- 350 g crispy rice cereal (8 cups)
- 60 g mini marshmallows (1 cup) optional
- oil spray or melted butter for greasing
- a few extra freeze-dried strawberries to decorate
Instructions
- Prepare a 9" square baking pan (or any roughly equivalent-sized pan) by lining it with baking paper (baking parchment). I like to line the pan with two crisscrossed strips of baking paper (baking parchment), as it makes it easier to lift the rice krispies out later. Lightly spray the paper with oil spray, or brush lightly with melted butter.
- Crush half of the freeze-dried strawberries, either in a mini food processor or in a bowl with the end of a rolling pin or back of a spoon. It doesn't need to be a powder, just finely crushed.
- In a very large saucepan, melt the butter over medium heat.
- Stir in the vanilla and salt, then add in the marshmallows. Continue to stir over medium-low heat until the marshmallows are just melted. If the mixture starts to bubble at any point, turn the heat down.
- Remove from the heat and stir in the crushed strawberries. If you're using white marshmallows and want the bars to be pinker, then add a couple of drops of pink food colouring now.
- Stir in the rice cereal (I like to do this in two additions).
- Use your hands to roughly crumble in the remaining half of the freeze-dried strawberries, toss in the mini marshmallows, if using, and mix until everything is well combined.
- Tip the mixture into the prepared pan, and gently press it into an even layer using an oiled spatula. Don't press it in too firmly, or the rice krispie treats will be too hard.Sprinkle with a few more crushed freeze-dried strawberries.
- Leave to set for half an hour or until firm, then remove from the pan and cut into pieces using a sharp knife. For clean cuts, lightly oil the knife.
- Store the rice krispies in an air-tight container at room temperature. They are best eaten within 2-3 days.
Video
Notes
Marshmallows - You can use regular-sized or mini marshmallows to make these. I also like to toss in some mini marshmallows with the rice krispies, so they stay whole and make little marshmallow pockets. I used pink marshmallows, but if you can’t get pink ones and you still want that pink colour, you can add a drop or two of pink food colouring.
Rice Crispy Cereal - If you need these to be gluten free, make sure you choose a gluten free cereal, as regular Rice Krispies cereal contains gluten (barley malt flavouring).
Freeze-dried strawberries are available in many grocery stores, specialty food stores and online. If you can only get freeze dried strawberry powder, use 2-3 tablespoons.
Nutrition
Calories: 253kcal | Carbohydrates: 44g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 141mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 20g
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