OMG, these Strawberry Rice Krispie Treats…OMG! Yes, they’re that good. Like any good cereal treat, they’re slightly crispy, easy, and stay chewy for a long time. But they also have this intense strawberry flavor that’s hard to resist.
So, before you make them, you’ll need to make sure your self-control is at an all-time high. Or you’ll end up polishing off the entire batch yourself. Yes, again, they are that good!
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This strawberry dessert is so delicious you’ll want to make it all the days between New Year’s Day and New Year’s Eve. But they’re especially tasty during the spring or summer. Bring a big tray to birthday parties, Mother’s Day, or the 4th of July, and watch them disappear.
Looking for other easy strawberry desserts? See the most delicious strawberry popsicles or our AMAZING strawberry crunch cupcakes.
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Why You’ll Love This Recipe…
- Like that one potato chip brand that challenges you to eat just one, and only one, you can’t eat just one strawberry Rice Krispie treat. They’re too good with incredible strawberry flavor, thanks to freeze-dried strawberries. Mmmmm! They have a perfect balance of fruity sweetness and that crispy texture we all love.
- These treats come in “clutch,” or rather, they save the day because they’re so ridiculously simple to make. You don’t need the oven, so they’re perfect in summer. And they make a great surprise after-school snack for the kiddos. Unfortunately for my diet, they also make a fantastic late-night snack.
- While mothers usually make the treats, did you know they also love receiving them? Especially when they’re packed with great big strawberry flavor. This dessert is not only irresistible; it’ll look pretty sitting on the Mother’s Day dessert table. And equally as good at Easter or the 4th of July.
- If there were an award for easy desserts you can make fancy, this one would win. For an added touch of elegance, drizzle with chocolate, add in mini marshmallows, or for even more strawberry goodness, top with our easy strawberry crunch.
Ingredients
- Rice Cereal – choose your favorite rice cereal. We’re confident the results will be good.
- Marshmallows – for quick melting, we use mini marshmallows.
- Butter – we use unsalted butter because we like to control the amount of salt.
- Vanilla Extract – for that gourmet quality, we like to a bit. Just a little bit goes a long way.
- Condensed Milk – makes the treats even richer and gooey-er.
- Salt – you’ll be surprised by how much of a difference a pinch of salt makes. Just a wee bit makes them taste a little sweeter. And, well, a little more strawberry-y.
See the recipe card for quantities.
How to Make Strawberry Rice Krispie Treats
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Prepare a 9×13 inch pan by spraying it with butter cooking spray. Set aside.
Add a large pot over medium heat, melt the butter with the salt. Stir as the butter melts. Spread some of the butter onto the sides of the pot. This helps prevent the mixture from sticking to the sides.
Next, add the sweetened condensed milk. Stir to combine.
Add the 12 ounces of mini marshmallows. Stir over medium heat until they are completely melted. Remove them from the heat.
Add the 1 teaspoon vanilla and stir it all together.
Add the freeze-dried strawberries to the food processor or blender and pulse until it resembles the image below.
Combine the blended freeze-dried strawberries with marshmallow mixture.
Add the 7 cups of rice cereal. Stir it all together.
Pour the mixture into the prepared 9×13 inch pan. Wet your hands, shake off the excess water, and use your hands to gently press the Rice Krispies mixture into the pan.
Don’t press them down too hard. This makes your treats hard to bite into! Allow the them to cool at room temperature for an hour.
Using the rubber spatula, remove the treats from the pan. Use a knife to cut the them into squares. Enjoy!
Top Tips
If you want chewy Rice Krispie treats instead of hard bricks, don’t overheat the marshmallow mixture. Remove it from the heat as soon as the marshmallows are completely melted.
Dissolve the salt in the butter as this will ensure that it is evenly distributed throughout the treats.
Storage
You can keep them on the counter for up to 3 days and they’ll stay soft and chewy (and surprisingly still crispy).
If you want them to last longer, place them in the fridge or freezer in a food storage container or freezer bag. If you have more than one layer, use parchment paper to separate them. They’ll last up to 2 months in the freezer.
Bring them to room temperature before serving.
FAQ
The most common mistake people make when making rice krispie treats is overheating the marshmallow mixture. Unfortunately, that can cause them to turn hard. 🙁 The fix is simple, remove the mix from the heat as soon as the marshmallows melt.
We like freeze-dried strawberries because they create an intense strawberry flavor. It’s like strawberry essence. However, some people have good results with strawberry-flavored gelatin or strawberry-flavored marshmallows.
No. Fresh strawberries are delicious and juicy. But all of that moisture makes the treats soggy, which is not a good idea for a dessert that should be chewy and crispy.
Strawberry Rice Krispy Treats Recipe
Equipment
- 1 Food Processor
Ingredients
- 6 Tbsp Unsalted Butter
- ¼ Tsp Kosher Salt
- ⅔ Cup Sweetened Condensed Milk
- 12 Oz Mini Marshmallows
- 1 Tsp Vanilla Extract
- 1 Oz Freeze-Dried Strawberries
- 7 Cups Rice Krispie Cereal
Instructions
- Spray a 9×13-inch pan with butter cooking spray and set it aside.
- Place the freeze-dried strawberries in a food processor and blend until they become a powder. Set it aside.
- In a large pot over medium heat, melt the butter and add the salt. Use a rubber spatula to spread some butter up the sides of the pot to help prevent sticking.
- Pour in the sweetened condensed milk and stir to mix it with the butter.
- Add the mini marshmallows and stir continuously over medium heat until they are fully melted. Then, remove the pot from the heat.
- Stir in the vanilla and the freeze-dried strawberry powder until everything is well combined.
- Pour in the Rice Krispy cereal and use the rubber spatula to gently fold everything together until the cereal is evenly coated.
- Pour the mixture into the prepared pan. Wet your hands, shake off the excess water, and gently press the mixture into the pan. Don’t press too hard, or the treats will turn out too dense!
- Leave the treats at room temperature for about an hour to cool and firm up.
- Using a rubber spatula, remove the treats from the pan and then cut them into squares with a knife. Enjoy!
Notes
- Store leftovers in an air-tight container at room temperature for up to 5 days.
- Make sure you spray the utensils with cooking spray; this recipe is sticky.
- You can also leave some bigger pieces of freeze-dried strawberries in the mixture.
Nutrition
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