Well if these aren’t the cutest rice krispies we’ve ever made, IDK what are! These strawberries and cream rice krispie treats are PINK thanks to blended freeze-dried strawberries, and garnished with mini mallows and more strawberries 
To say these cuties were devoured by our toddlers (and their mamas 
) would be a colossal understatement.
We’ve got toasted rice krispie treats, brown butter chai rice krispie treats, and peanut butter rice krispie treats, but honestly, these strawberries and cream rice krispie treats are our new QUEEN.
They’ve got everything you love about a traditional rice krispie, but turns ’em pink and adds little crunch both thanks to freeze dried strawberries. We folded in additional mini marshmallows at the end for a pop of “cream” in each bite.
We love a BIG rice krispie treat, so we cut ours into 9 (3×3) large bars. If you prefer smaller rice krispie treats, slice yours into 12 bars (4×3), or 16 (4×4) bite-sized cuties.
Want the most vibrant pink rice krispies? Make sure your freeze-dried strawberries are blended or food processed into a powder. The finer the texture, the more distribution of that beloved pink color
Don’t firmly press the rice krispie mixture into the pan. Seriously, don’t do it! Your rice krispies will be much more airy and chewy, instead of dense and tough from pressing out all the air.
try it!
Toasted Rice Krispie Treats
Big rice krispie treat fan? You’re in luck — we have these toasted rice krispie treats recipe
These rice krispie treats are best enjoyed within 3-4 days, but can last up to a week if stored in an airtight container at room temperature.
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Begin by making a powder out of the freeze-dried strawberries. Add the strawberries to a clean coffee grinder or a small food processor. Process the strawberries until a powder forms. It should be a little more than 2 tablespoons of powder.
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Heat the butter in a large pot over medium heat. When the butter is melted, add 5.5 cups of the marshmallows. Stir until the marshmallows are melted and there are no lumps.
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Remove the pot from the heat and add the 2 tablespoons of strawberry powder and vanilla extract. Stir until combined and until the marshmallows turn pink.
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Fold the rice krispies into the marshmallows and gently stir until the rice krispies are coated in marshmallows. Fold in the last cup of mini marshmallows.
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Pour the mixture into a lined 8×8-inch pan. Evenly spread the rice krispie treats in the pan. Do not firmly press the mixture down. Top with additional freeze-dried strawberries.
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Let them set for about 20 minutes before slicing.
- We cut these into 9 (3×3) large bars. If you prefer smaller rice krispie treats, slice into 12 bars (4×3), or 16 (4×4) bite-sized bars.
- Freeze-dried raspberries or blueberries can be used for this recipe.
- You can use about 40 large marshmallows in place of the mini marshmallows.
Calories: 272 kcal, Carbohydrates: 57 g, Protein: 2 g, Fat: 4 g, Fiber: 2 g, Sugar: 32 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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