These strawberry rice krispie treats, or strawberry rice crispy treats, are crispy, chewy, and infused with sweet, fruity flavor. Made with real fruit and a handful of simple ingredients, they’re lower in sugar than store-bought options and are naturally gluten-free and dairy-free-friendly!
When I first got the idea to make strawberry rice krispies, I initially thought I could just take my healthier Rice Krispie treat recipe and add a strawberry twist. However, the first few tries tasted way more like peanut butter and jelly than strawberry.
I really wanted the strawberry flavor to stand out, so I switched directions and made these strawberry rice krispie treats with marshmallows instead. After a bunch of testing, I finally got them just right.
The freeze-dried strawberries make a huge difference in flavor, and I love that they are all natural. They pack in tons of strawberry flavor without making the treats soggy, and they truly take these rice krispie treats up a notch! You can totally use regular marshmallows, but I also wanted to include an option for anyone looking for a more corn syrup-free version.
And seriously… these are so good. Like, dangerously addictive. I literally had to freeze them to keep my husband from eating them all, and my friend Myriam loved them so much that she’s already made them a few times for herself and her kids.
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete details!
- Freeze-Dried Strawberries – These infuse the bars with real strawberry flavor, eliminating the need for artificial ingredients.
- Refined Coconut Oil or Butter– This combines with the marshmallows, adding richness and creating a sticky texture that helps the bars hold their shape. Feel free to use unsalted butter or vegan butter if preferred. Or, see the butter swap below!
- Mini Marshmallows – Use fresh, soft marshmallows for the best texture. Dandies Vegan Marshmallows melt well. For an allergy-friendly, no corn syrup option, Good Mallow Mini Marshmallows also work for baking. The texture of your treats may vary slightly, depending on the marshmallows used.
- Vanilla Extract – This enhances the rest of the ingredients and gives the cereal mixture extra depth.
- Crispy Rice Cereal – Use a certified gluten-free crispy rice cereal, as many traditional brands contain malt (from barley). Brown rice crispy cereal works well as a gluten-free option with a similar texture and a slightly nuttier flavor. Avoid puffed rice here. It’s much lighter and doesn’t bind as well with the marshmallow mixture, which can lead to bars that are more fragile and crumbly.
- Strawberry Extract – This is optional but creates a bolder strawberry taste.
- Optional Sprinkles – Again, these are optional, but I love to include red and pink sprinkles for a pop of color. It’s a fun way to make these strawberry rice krispie treats festive for holidays like Valentine’s Day or the Fourth of July! Whole Foods offers dye-free sprinkles, or Supernatural carries multiple color options of their softies sprinkles on Amazon.
Butter Swap:
You can replace some or all of the butter/coconut oil with creamy no-stir nut or seed butter (avoid peanut butter, as the flavor can overpower the strawberry).
- For a balanced texture, use 2 tablespoons of butter + 2 tablespoons of cashew butter or almond butter
- For a fully dairy-free option, use 4-5 tablespoons of nut butter total
This creates a slightly softer, denser, and creamy bar with a subtle nutty flavor similar to my healthy rice krispie treats. Cashew butter is the most neutral and lets the strawberry flavor shine, while almond butter adds a deeper, more toasted flavor.
Using half and half gives you the best of both, creating classic light, chewy treats with a little extra richness and structure.
How to Make Strawberry Rice Krispie Treats
Before you begin, line a square baking pan with parchment paper, and lightly grease it to prevent sticking. I always let the parchment paper hang over both ends so I can easily remove the bars from the pan!
- Make the strawberry powder. Pulse the freeze-dried strawberries in a blender or food processor until a fine powder forms, and reserve 1-2 tablespoons.
Note: For an extra pink color, toss the crispy rice cereal with some of the reserved strawberry powder before mixing with the marshmallow batter.
- Melt the marshmallows. Combine the coconut oil or butter in a large saucepan or a large pot over medium-low heat. Once melted and well combined, add the marshmallows and stir to combine and melt.
Pro-Tip: Don’t overheat! Keep the pan on low heat and stir gently to melt the ingredients. This helps the marshmallows melt smoothly without scorching. High heat can make the mixture stiff and lead to harder, dense bars instead of that soft, chewy texture.
- Combine ingredients. Remove the pan from the heat, and stir the strawberry powder, vanilla, and strawberry extract, if using, into the melted marshmallow mixture. Fold in the rice cereal and sprinkles (if using), coating the cereal completely.
- Spread. Transfer the mixture to the prepared pan, spreading it out evenly using a spatula or lightly greased hands. Be careful not to pack the bars too firmly, or they’ll become dense!
- Cool. Cool at room temperature to let the bars set. Then, slice and enjoy!
Possible Mix-Ins and Toppings
Want even more flavor and texture? Fold white chocolate chips, dark chocolate chips, or milk chocolate chips, chopped nuts, or coconut flakes into the cereal mixture before pressing it into the pan.
You can also melt your favorite chocolate and dip, dunk, or drizzle it over the bars! Then, let them set at room temperature before slicing and serving.
How to Store
Once set, leftover strawberry rice krispie treats will keep fresh in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
You can also freeze strawberry rice krispies for up to 2 months! Wrap each treat with plastic wrap, and transfer them to a sealable bag or an airtight container to store. Thaw at room temperature to serve.
More of Our Favorite
Gluten-Free No-Bake Snack Recipes
Strawberry Rice Krispie Treats Recipe (Gluten-Free)
- Total Time: 30–45 minutes
- Yield: 9–12 bars 1x
- Diet: Dairy-Free, Gluten-Free, Vegetarian
Description
These strawberry rice krispie treats, or strawberry rice crispy treats, are crispy, chewy, and infused with sweet, fruity flavor. Made with real fruit and a handful of simple ingredients, they’re lower in sugar than store-bought options and are naturally gluten-free and dairy-free-friendly!
Ingredients
- ⅓ freeze-dried strawberry powder, divided (about 1 ½ cup freeze-dried strawberries, whole or sliced)
- ¼ cup refined coconut oil, butter, or dairy-free butter
- 4 cups mini marshmallows (or vegan marshmallows; see notes)
- 1 teaspoon vanilla extract
- 3 ½ to 4 cups crispy rice cereal
- ¼ to ½ teaspoon strawberry extract (optional)
- Pink or red sprinkles (optional) See notes for dye-free sprinkles
Instructions
- Prep the pan. Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal. Lightly grease if needed.
- Add freeze-dried strawberries to a blender or food processor and pulse into a fine powder. If desired, set aside 1–2 tablespoon to toss with the cereal later. See step 5..
- In a large saucepan, melt the coconut oil or butter over medium-low heat. Add the marshmallows and stir until completely melted and smooth. —keep heat low and stir often to prevent sticking or burning. If needed, add 1–2 teaspoon extra oil to help them loosen.
- Remove from heat and add the strawberry powder and vanilla extract and strawberry extract if using. Mix until smooth.
- Optional: For extra strawberry flavor and color, toss the cereal with a little of the reserved strawberry powder.
- Add the rice cereal (and sprinkles, if using) to the melted marshmallow mixture and stir until evenly coated. Start with 3½ cups of cereal, adding more only if needed, then transfer to the prepared pan.
- Using a spatula or lightly greased hands, press into an even layer gently—don’t pack too firmly or the bars can turn dense.
- Let sit at room temperature for 30–60 minutes, or fridge for 20 minutes until set. Lift out using parchment and slice into squares.
Notes
Ingredient Tips: Use fresh, soft marshmallows for the best texture. Dandies Vegan Marshmallows melt well. For an allergy-friendly, no corn syrup option, Good Mallow Mini Marshmallows also work for baking—texture may vary slightly. Use a certified gluten-free crispy rice cereal, as traditional brands can contain malt (from barley). Brown rice crispy cereal works well and gives a similar texture. Avoid puffed rice, as it doesn’t hold together as well and can make the bars more delicate.
Substitutes: Replace some or all of the butter/coconut oil with creamy no-stir nut or seed butter (avoid peanut butter). This yields a softer, slightly more chewy bar with a subtle nutty flavor, but still delicious. Cashew butter works very well!
Dye Free Sprinkles – Whole Foods offers dye-free sprinkles, or Supernatural carries multiple color options of their softies sprinkles on Amazon
- Prep Time: 10 minutes
- Set Time: 15- 20 minutes in fridge or 30–60 minutes at room temp
- Cook Time: 5 minutes
- Category: Dessert, Dessert or snack, no bake
- Method: mix, Stove Top
- Cuisine: American
Nutrition
- Serving Size: Per Bar (1 of 12)
- Calories: 130- 140
- Sugar: 11-12 g
- Sodium: ~65 mg
- Fat: 3.6 -5g
- Saturated Fat: 2.5 g – 3 g
- Carbohydrates: 22-24 g
- Fiber: 0.5g
- Protein: 1 g
- Cholesterol: 0mg (if using dairy-free butter or oil) ~10 mg if using real butter
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