Strawberry Rice Krispie Treats
These Strawberry Rice Krispie Treats are gooey, pink, and full of fruity flavor. Made with marshmallows, butter, and strawberry mix-ins like Jello or freeze-dried strawberries, they’re the perfect no-bake dessert for holidays, birthdays, or anytime you want a fun treat.
Equipment
- Large pot
- Wooden spoon or spatula
- 9x13-inch baking dish
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 6 cups Rice Krispies cereal
- 10 oz mini marshmallows reserve 1 cup for mixing in later
- 3 tbsp butter unsalted or salted
- 3 tbsp strawberry Jello powder or use ½ cup crushed freeze-dried strawberries or 1 tsp strawberry extract
Optional Toppings
- 0.5 cup white chocolate chips or drizzle of melted chocolate
- sprinkles optional
- salt a pinch, optional
Instructions
- Prepare the pan. Grease a 9x13-inch pan with butter or nonstick spray. Line with parchment paper for easy removal.
- Melt the butter. In a large pot over low heat, melt the butter.
- Add marshmallows. Stir in all but 1 cup of the mini marshmallows. Stir until melted and smooth.
- Mix in strawberry flavoring. Add strawberry Jello, extract, or freeze-dried strawberries. Stir until evenly combined.
- Stir in cereal. Remove from heat and fold in the Rice Krispies cereal. Stir gently until fully coated. Add the reserved marshmallows for extra gooey bits.
- Press into pan. Transfer mixture to prepared pan. Lightly butter your spatula or hands, then press evenly (don’t pack too hard).
- Cool and slice. Let the treats set for 30 minutes. Lift from the pan, slice into squares, and serve. Optionally drizzle with chocolate or add sprinkles.
Notes
For extra chewy bars, add 1 extra tablespoon of butter.
For brighter pink color, combine strawberry Jello with freeze-dried strawberries.
Store in an airtight container at room temperature for up to 3 days.