Description
Ah, nothing beats the nostalgic fun of a sweet treat after a long day, right? That’s why I adore these Strawberry Crunch Rice Krispie Treats! They combine the classic crunch and melt-in-your-mouth goodness we all love with a delightful strawberry twist. Trust me, if you’re juggling kids, work, or just life in general, this recipe is your secret weapon. These treats are simple, quick, and come together beautifully. Plus, they add a splash of sweetness that can turn an ordinary day into something special. Let’s dive into this fruity adventure!
Ingredients
Scale
- 6 cups Rice Krispies cereal
- 5 cups mini marshmallows, plus 1 extra cup for folding in
- 8 tablespoons unsalted butter (1 stick)
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow fluff (for topping)
- 1 package (3 oz) strawberry jello powder (not prepared)
- 1 package (3.4 oz) vanilla instant pudding powder (not prepared)
- 8 tablespoons unsalted butter (1 stick), divided
- 1/2 cup all-purpose flour, divided
Instructions
- In a small bowl, combine the strawberry jello powder, 4 tablespoons of softened unsalted butter, and 1/4 cup of flour. Mix until the mixture resembles coarse crumbs.
- In a separate bowl, combine the vanilla pudding powder, the remaining 4 tablespoons of softened butter, and the remaining 1/4 cup of flour; mix until combined.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread both mixtures onto the sheet, pressing down slightly.
- Bake for 7-8 minutes until edges start to bubble. Cool for 10 minutes, then refrigerate for 2 hours.
- Break the cooled mixtures into pieces and pulse in a food processor until resembling coarse crumbs. Freeze until ready to use.
- Melt 8 tablespoons of butter in a saucepan over medium-low heat. Add 5 cups of mini marshmallows and stir until melted and smooth.
- Stir in the vanilla extract, then remove from heat. Quickly add Rice Krispies and remaining mini marshmallows, folding until coated.
- Add 1 cup of the strawberry crunch mixture and fold gently.
- Line a 9×13 inch baking dish with parchment paper and transfer the mixture, pressing gently into an even layer.
- Heat the marshmallow fluff until smooth and drizzle over the treats. Sprinkle remaining strawberry crunch on top.
- Allow to cool and set for 30 minutes, then cut into squares and serve.
Notes
- Press gently to avoid hard treats.
- Use butter on hands or parchment paper to prevent sticking.
- For cleaner cuts, butter the knife between slices.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 15g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg