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    Home » Recipes » Cookie Bars

    Strawberries and Cream Rice Krispie Treats

    Published: May 20, 2020 · Modified: Mar 28, 2022 by Katelyn Ryan · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    These Strawberries and Cream Rice Krispie Treats are packed with strawberry flavor and sticky marshmallow goodness. They are so tasty!

    Strawberries and Cream Rice Krispie Treats

    Today's recipe is an incredibly simple one: Strawberries and Cream Rice Krispie Treats.

    I've said it before on here, but there is something irresistible to me about Rice Krispie treats. If I allowed myself to, I know I could eat an entire tray. My affection for this sticky, sweet treat started when I was a child. And clearly, this love for Rice Krispie treats has continued into my adult life. Honestly, I don't really like eating fresh marshmallows, but when they are warmed into a goopy mess I love them!

    How do you get the strawberry flavor into these treats?

    The "strawberries and cream" flavor in these treats comes from freeze-dried strawberries. You can find them at any local grocery store. The freeze-drying process removes all of the water from the fruit, leaving you with a dried, crunchy form. The kicker is that the flavor is then concentrated making it the perfect way to infuse flavor into a dish or baked treat. My mom even uses ground-up freeze-dried strawberries in frosting.

    In addition to the freeze-dried strawberries, these treats have the addition of vanilla extract for the "creamy" vanilla flavor. Finally, I always add a small number of mini marshmallows to the dry ingredients in my Rice Krispie treats, which I've done here as well.

    How do you make these delicious Strawberries and Cream Rice Krispie Treats?

    1. In a food processor, pulse 1 cup of the freeze-dried strawberries until they form a powdered texture.
    2. In a large bowl, combine the Rice Krispie cereal, pulsed freeze-dried strawberries, ½ cup remaining freeze-dried strawberries, and 1 cup of the mini marshmallows. Stir to combine. Set aside.
    3. In a large pot, melt the butter. Once melted, add the remaining 4 cups of mini marshmallows and stir until completely melted. Remove from heat. Pour the dry ingredients into the marshmallow mixture. With a spatula, mix until everything is well combined and coated.
    4. Pour mixture into a greased 13-in by 9-in pan or onto a sheet of wax paper. With a greased spatula, evenly spread the mixture into the shape of the pan. Allow the bars to set before cutting into pieces.
    Strawberries and Cream Rice Krispie Treats

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    I hope you enjoy these strawberries and cream rice Krispie Treats as much as we do. You have to eat them fast, generally, they will last about two days in an airtight container before beginning to stale. They are the perfect treat to enjoy while in quarantine and I think you will want to make multiple pans of these, wink wink. Comment below if you make this recipe!

    Strawberries and Cream Rice Krispie Treats

    Strawberries and Cream Rice Krispie Treats

    Katelyn Ryan
    These treats are packed with strawberry flavor and sticky marshmallow goodness. They are so tasty!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 12 treats
    Calories 264 kcal

    Equipment

    • 13-by-9-inch Baking Pan
    • Rubber Spatula

    Ingredients
      

    • 1 ½ cups freeze-dried strawberries
    • 5 ½ cups Rice Krispie cereal
    • 5 cups mini marshmallows
    • 4 tablespoon unsalted butter
    • ½ tsp pure vanilla extract

    Instructions
     

    • In a food processor, pulse 1 cup of the freeze-dried strawberries until they form a powdered texture.
    • In a large bowl, combine the Rice Krispie cereal, pulsed freeze-dried strawberries, ½ cup remaining freeze-dried strawberries, and 1 cup of the mini marshmallows. Stir to combine. Set aside.
    • In a large pot, melt the butter. Once melted, add the remaining 4 cups of mini marshmallows and stir until completely melted. Remove from heat. Pour the dry ingredients into the marshmallow mixture. With a spatula, mix until everything is well combined and coated.
    • Pour mixture into a greased 13-in by 9-in pan or onto a sheet of wax paper. With a greased spatula, evenly spread the mixture into the shape of the pan. Allow the bars to set before cutting into pieces.

    Nutrition

    Calories: 264kcalCarbohydrates: 54gProtein: 1gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 10mgSodium: 85mgPotassium: 413mgFiber: 3gSugar: 33gVitamin A: 970IUVitamin C: 370mgCalcium: 9mgIron: 10mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!
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    About Katelyn Ryan

    Welcome, my name is Katelyn Ryan, and I am the Head Chef and Recipe Curator for Sugary Logic. My goal is to bring you simple, easy, and delicious recipes.

    Learn more about me →

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