Description
A fun twist on the classic marshmallow treat, these Strawberry Rice Crispy Treats are fruity, gooey, and crispy with the perfect sweet-tart balance
Ingredients
- 6 tablespoons unsalted butter, more for pan (or use cooking spray)
- 1 (10-ounce) bag marshmallows
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 5 cups crispy rice cereal
- 1 (1-ounce) bag freeze-dried strawberries, crushed (see note)
Instructions
- Butter or spray a 9-inch square baking dish and line with two pieces of parchment paper long enough to hang over the sides inside.
- In a large pot, melt the remaining 6 tablespoons butter over medium-low heat. Add in the marshmallows, salt, vanilla, and almond extract. Cook, stirring often, until the marshmallows are melted and evenly combined with butter. Turn off the heat.
- Working quickly, add in the cereal and strawberry powder until completely combined.
- Immediately transfer the mixture to the prepared baking dish. Use a lightly oiled spatula to press into a firm, even layer.
- Let cool completely, then cut into 16 squares and serve.
Notes
To crush the freeze-dried strawberries, use a fresh bag to ensure they are crisp and haven’t absorbed any moisture, especially if the weather is humid. Using a food processor, blender, or rolling pin, crush the strawberries until they are mostly a powdered consistency. It doesn't need to be an even powder; in fact, it's better to have some bigger pieces of dried strawberry in the Rice Crispy treats.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Store the cereal treats at room temperature in an airtight container for up to 3 days.