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Strawberry Rice Crispy Treats
Transform your snack game with these easy-to-make Strawberry Rice Crispy Treats, where sweet meets fruity in every irresistible bite.
Ingredients
- 6 cups (168 g) crisp rice cereal, such as Rice Krispies
- 10 to 11 ounces (283-312 g) marshmallows*
- 1/4 cup (56 g) unsalted butter, plus a bit extra for greasing the pan
- 1/2 cup (46 g) finely ground freeze-dried strawberries
- freeze-dried strawberries, for an optional garnish
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Instructions
- Lightly butter a 9" x 13" x 2" inch baking pan. Set aside.
- Place the butter in a large pot, and melt over low heat. Add the marshmallows and stir continuously until completely melted.
- Stir in the ground freeze-dried strawberries until well combined.
- Remove the pot from the heat and immediately add the rice cereal. Stir until the cereal is well coated with the marshmallow mixture.
- Transfer the mixture to the prepared pan. Using a piece of wax paper or a buttered spatula, press down firmly and evenly.
- If desired, sprinkle the top with more freeze-dried strawberries and press down gently to adhere.
- Allow the treats to cool at room temperature for about an hour or until set. (You can speed up this process by placing them in the refrigerator for 30 minutes.)
- Once set, cut into squares or desired shapes and serve.
Notes
- *Different brands come in different size bags. Anything in this range will work, although more marshmallows means softer, gooier treats.
- Store in an airtight container at room temperature for 5 days.
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