Strawberry and Cream Rice Krispie Treats
These strawberry and cream rice krispie treats are buttery, gooey, and shining with strawberry flavor! The small batch treats showcase everything you love about strawberries and cream – tasty strawberry marshmallows, the perfect ratio of melty marshmallow to cereal, and a dip in white chocolate. A little sprinkle of freeze-dried strawberries at the end add decoration and flavor.
Servings: 9 Servings
Calories: 312kcal
Ingredients
- 3 tablespoons unsalted butter
- 2 ½ cups strawberry and vanilla marshmallows about 20 jumbo marshmallows
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 ½ cups crispy rice cereal
- ⅓ cup white chocolate chips
- ¼ teaspoon cold pressed refined coconut oil
- 2 tablespoons freeze dried strawberries optional
Instructions
- Line a 6-inch square cake pan completely with aluminum foil. Very lightly mist the foil with cooking spray.
- In a medium saucepan, add the butter and melt on medium low heat. Add the marshmallows and stir until the marshmallows are completely melted.3 tablespoons unsalted butter, 2 ½ cups strawberry and vanilla marshmallows
- Immediately remove from the heat and stir in the vanilla and salt. Add the cereal and gently mix to cover the cereal entirely with marshmallow. Use a sturdy silicone spatula or wooden spoon to mix.¼ teaspoon vanilla extract, ⅛ teaspoon salt, 2 ½ cups crispy rice cereal
- Pour the mixture into the prepared pan. Using a silicone spatula, gently press the cereal into the pan into an even layer. Do not pack tightly - the treats will be too hard if packed to tight! Let the treats set for at least 1 hour at room temperature.
- When ready to serve, make the white chocolate glaze. In a small mixing bowl, add the white chocolate chips and coconut oil. Microwave in 30 second increments, stirring after each, until the chocolate is melted.⅓ cup white chocolate chips, ¼ teaspoon cold pressed refined coconut oil
- Lift the treats out of the pan and cut into desired shapes and sizes. Dunk the bottom of each treat into the white chocolate, then place chocolate side up on a serving plate. Crush the freeze dried strawberries with your fingers, or in a baggie, and sprinkle over the tops of the treats while the chocolate is still melted. Allow the treats to set for about 1 hour at room temperature for the chocolate to set. You can speed this up by refrigerating the treats for about 20 minutes.2 tablespoons freeze dried strawberries
- The treats can be stored covered at room temperature for up to 3 days.
Notes
- Serving Size - This is a small batch recipe that is easily doubled. Use a 9-inch pan for a larger batch.
- Yield - As written, the recipe will yield about 9 2.5-inch rice krispie treats. More or less depending on how big or small you cut the treats.
- Strawberry Marshmallows - I found mine at the grocery in the baking aisle. You can also use all strawberry marshmallows, like these.
- Gluten Free Option - Look for crispy rice cereal and marshmallows that are clearly labeld gluten free. Kellogg's Rice Krispies are not gluten free.
- Freezing - You can freeze the rice krispie treats for up to 3 months. I recommend cutting and wrapping individually in plastic wrap then placing in a freezer bag. Thaw at room temperature.
Nutrition
Calories: 312kcal | Carbohydrates: 65g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 92mg | Potassium: 73mg | Fiber: 1g | Sugar: 44g | Vitamin A: 119IU | Vitamin C: 40mg | Calcium: 18mg | Iron: 1mg