These delightful rice krispie treats taste just like the classic, but with a few twists! Freeze dried strawberries are swirled throughout and it’s topped with white chocolate and sprinkles. Pink is great for Valentine’s Day, or swap out the sprinkles for any occasion!
Rice krispie treats are my ultimate omg I need a dessert like, yesterday kind of treat. Sometimes life gets in the way and before you know it, you need something to feed 40 sugar addicts. Been there. Done that. Survived with rice krispie treats.
They’re fast, easy, customizable (so it doesn’t look like you totally threw in the towel) and they’re super simple to scale up or down to meet your needs.
I like to start with the original recipe from the cereal box – it’s a classic and you always know it will work. From there it’s easy to work out new variations, whether you want a treat that’s soft and gooey, thick and firm or packed with fruit.
Rice Krispie Treat Best Practices
There are a few things to keep in mind when making this recipe. To avoid hard, stale rice krispie treats, be sure to use fresh cereal and fresh marshmallows. Marshmallows get hard and dry the longer they’re exposed to air and don’t melt as nicely, so that half eaten bag in the back of the cupboard will not work well in this recipe.
Keep your heat low – anything over low or medium-low on the stove puts you at risk of overcooking the marshmallow, which leads to a hard rice krispie treat.
I want thick rice krispie treats
This recipe in a 9×13 pan makes treats that are a little less than one inch thick. Double the recipe or press them into a 9×9 pan for thicker treats.
How many jumbo marshmallows do I need?
I like to use an entire 12 oz bag. If you like them a little softer, grab a 16 oz bag. You can also sub 5 cups of mini marshmallows.
Can I use marshmallow fluff?
Yes! A 7oz. jar should do.
How long do these last?
Rice krispie treats are best eaten fresh! Make and eat them within three days for best results.
Until Next Time. X
- 3 Tbsp unsalted butter
- 1/2 tsp vanilla
- 12 oz jumbo marshmallows
- 6 cups rice cereal
- 1 1/2 cups freeze dried strawberries, chopped roughly
- 1 cup white chocolate melting wafers
- freeze dried strawberries, for topping (optional)
- Line a 9×13″ pan with wax paper and grease with butter or nonstick spray.
- In a large saucepan set to low heat, melt the butter, vanilla and marshmallows and stir until smooth, about 5-10 minutes. Do not overheat.
- Remove the saucepan from heat and stir in the rice cereal and freeze dried strawberries with a buttered spatula.
- Turn out on the greased 9×13 pan. Press the mixture down into the pan evenly and set aside to cool.
- Once the treats are hardened, remove the wax paper from the pan and slice it into pieces that are roughly 2″ x 3″.
- Melt the white chocolate melting wafers over a double boiler or in a microwave safe bowl in 30 second increments.
- Spread a spoonful of chocolate over the tops of each piece and decorate with sprinkles or extra freeze dried strawberries, then let sit again to harden.
- Serve quickly, within 3 days, and store in an airtight container.
- wax paper
- nonstick spray
- 9 x 13″ pan
7 oz of marshmallow fluff can be subbed for the marshmallows.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Stove
- Cuisine: American
Keywords: rice krispie treats, strawberry rice krispie treats, white chocolate strawberry rice krispie treats