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
- 1/3 freeze-dried strawberry powder, divided (about 1 1/2 cup freeze-dried strawberries, whole or sliced)
- 1/4 cup refined coconut oil, butter, or dairy-free butter
- 4 cups mini marshmallows (or vegan marshmallows; see notes)
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups crispy rice cereal
- 1/4 to 1/2 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 tbsp 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 tsp 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
