Strawberry Crunch Rice Krispie Treats are a delightful twist on the classic cereal bars we all grew up loving. These eye-catching treats combine the nostalgic snap and crackle of Rice Krispies with the sweet, summery flavor of strawberries and a delicious cookie crunch that will transport you straight to childhood ice cream truck memories.
Perfect for everything from birthday parties to summer picnics, these pretty pink treats strike the perfect balance between chewy marshmallow goodness and crispy texture. The strawberry flavor isn’t overwhelming—just enough to make these bars something special that will have everyone asking for the recipe.
Why You’ll Love This
- No baking required—perfect for hot summer days when you don’t want to turn on the oven
- The strawberry-vanilla flavor combination appeals to both kids and adults
- Beautiful pink color makes these treats Instagram-worthy with minimal effort
- Can be made in advance and stored for several days—perfect for party prep
- Uses simple pantry ingredients with just a few specialty items
Ingredients
- 6 cups strawberry-flavored Rice Krispies cereal (or regular Rice Krispies)
- 1 (10 oz) bag mini marshmallows
- 4 tbsp (60g) unsalted butter
- 1 tsp vanilla extract
- 10 Golden Oreos, crushed
- 3 tbsp strawberry Jell-O powder
- 3 tbsp melted butter
Instructions
- In a bowl, mix crushed Golden Oreos, strawberry Jell-O powder, and melted butter. Stir until combined and set aside.
- In a large pot, melt butter over low heat. Add mini marshmallows, stirring until fully melted. Stir in vanilla extract. Remove from heat and fold in Rice Krispies cereal until fully coated.
- Lightly grease a 9×13-inch (23x33cm) baking dish and press the Rice Krispie mixture evenly into the pan. Sprinkle the strawberry crunch mix evenly over the top, pressing gently so it sticks.
- Let set for 30 minutes, then slice into squares and enjoy!
Tips & Variations
- For a more intense strawberry flavor, add 1-2 tablespoons of strawberry extract to the marshmallow mixture
- Try using Nilla Wafers instead of Golden Oreos for a different cookie crunch experience
- Keep your hands slightly wet when pressing the mixture into the pan to prevent sticking
- For a fun twist, add mini white chocolate chips to the Rice Krispie mixture
- Make them extra special by using cookie cutters to create shaped treats instead of traditional squares
- For a less sweet version, reduce the marshmallows by 1-2 ounces and add an extra cup of cereal
Serving Suggestions
These Strawberry Crunch Rice Krispie Treats are perfect on their own as a sweet snack or dessert, but they also pair beautifully with a scoop of vanilla ice cream for an elevated dessert experience. For a fun party idea, serve them alongside a strawberry milk station or with fresh strawberries for a cohesive theme.
If you’re creating a dessert table, these treats complement other strawberry desserts like strawberry shortcake or chocolate-covered strawberries for a berry-themed spread that’s sure to impress.
Notes
- Store in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.
- For the best texture, don’t refrigerate these treats as they can become hard and lose their chewy quality.
- The treats are ready when they’re firm but still slightly yielding when pressed gently.
- If your kitchen is particularly warm, allow a few extra minutes of cooling time before cutting.
FAQs
Can I make these treats ahead of time?
Yes! These treats can be made 1-2 days in advance. Store them in an airtight container at room temperature for the best texture and flavor.
Can I use regular-sized marshmallows instead of mini?
Absolutely. You’ll need about 40 regular marshmallows to equal 10 ounces of mini marshmallows. They may take slightly longer to melt.
What can I use instead of freeze-dried strawberries?
If you can’t find freeze-dried strawberries, you can use strawberry-flavored drink mix powder or even crushed strawberry wafer cookies for the crunch topping.
My treats turned out too hard. What went wrong?
Treats that are too hard usually result from overcooking the marshmallow mixture or pressing the mixture too firmly into the pan. Use gentle heat when melting marshmallows and press with moderate pressure when forming the bars.
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