Description
Soft marshmallow meets crisped rice, swirled with tart freeze-dried strawberries and vanilla. The pastel pink bars set firm for a chewy, fruity treat that brightens snack time and brings a sunny smile.
Ingredients
- 6 cups Rice Krispies cereal
- 4 cups mini marshmallows
- 2 tablespoons unsalted butter
- 1 cup freeze-dried strawberries, crushed
- 1 teaspoon vanilla extract
- 3 drops pink gel food coloring (optional)
Instructions
- Grease a 9×13 inch baking pan with butter or nonstick spray.
- In a large pot over low heat, melt the butter until fully liquefied.
- Add the marshmallows to the melted butter and stir until completely melted and smooth.
- Remove the pot from heat and stir in the crushed freeze-dried strawberries, vanilla extract, and pink food coloring if using.
- Pour the Rice Krispies cereal into the pot and fold gently until all the cereal is evenly coated.
- Transfer the mixture into the prepared pan and press down firmly with a buttered spatula or a piece of wax paper to create an even layer.
- Let the treats cool at room temperature for at least 30 minutes before cutting into squares.
Notes
- Store the treats in an airtight container at room temperature for up to 3 days.
- For easier cutting, use a sharp knife dipped in warm water and wiped dry between slices.
- Swap freeze-dried strawberries for strawberry jam if you prefer a softer texture.
- Add a white chocolate drizzle on top for extra sweetness and decoration.