Pretty in pink, these Strawberry Rice Krispie Treats are a sweet, strawberry-forward twist on a classic. They’re gooey, tender, and full of bright strawberry flavor.
We love Rice Krispie treats and this strawberry version is a favorite around here. For other fun variations, try caramel or Fruity Pebble versions for a different twist on the classic.
This recipe first appeared in 2014 and remains a family staple. They’re perfect for Valentine’s Day, summer gatherings, birthdays, or anytime you want a bright, fruity treat.
They’re easy to make and notoriously hard to keep around—my family eats them fast. Using freeze-dried strawberries gives these bars vivid color and an intense strawberry taste without adding extra moisture.
Ingredients
- Freeze-dried strawberries: These are available at many grocery stores. Trader Joe’s often has an affordable option. Pulse to a powder before using.
- Butter: Unsalted butter is preferred so you can control the salt level.
- Marshmallows: You’ll need 19 ounces total (about 16 oz to melt and the remaining 3 oz folded in). Mini marshmallows work well.
- Salt: A pinch of sea salt balances the sweetness.
- Cereal: Crispy rice cereal (often sold as Rice Krispies). Generic brands work fine.
How to Make Strawberry Rice Krispie Treats
STEP 1: Place the freeze-dried strawberries in a food processor or blender and pulse until they form a powder. If you prefer bits of fruit texture, pulse less so small pieces remain.
STEP 2: Prepare a 9×13-inch baking dish by lining it with parchment or greasing it well. Set aside.
STEP 3: In a large saucepan, melt 1/2 cup butter over low heat. Add 16 ounces of the mini marshmallows and stir constantly until the marshmallows melt and the mixture is smooth. Avoid overheating—just melt until combined.
STEP 4: Remove the saucepan from the heat and stir in a pinch of salt and the strawberry powder until evenly incorporated.
STEP 5: Pour the marshmallow-strawberry mixture over 8 cups of crispy rice cereal placed in a large bowl. Stir a few times to start the mixing process.
STEP 6: Add the reserved 3 ounces of marshmallows and gently stir until all the cereal is well coated and evenly combined.
STEP 7: Press the mixture into the prepared 9×13 dish in an even layer—use a piece of parchment or a lightly greased spatula to press gently so you don’t compact them too much.
STEP 8: Let the bars cool and set before slicing into 16 bars. Serve at room temperature.
Tips and Tricks
Use fresh marshmallows for the best texture—stale marshmallows can make the treats dense. These hold well at room temperature if covered tightly with foil or plastic wrap, so they’re perfect to make ahead.
Variations
The original version posted years ago used a layered approach—two strawberry layers with a plain layer in the middle—for a striped look. That version is pretty but takes more time.
For a festive touch, sprinkle nonpareils or themed sprinkles on top before the bars set. If you prefer a stronger strawberry flavor, add another 1/2 to a full additional bag of freeze-dried strawberries to the mix.
More Strawberry Recipes
Strawberry Bread
Strawberry Muffins
Strawberry Cream Angel Pie
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Strawberry Rice Krispie Treats
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Ingredients
- 1 (1.2 oz) bag freeze-dried strawberries
- 1/2 cup butter
- 19 oz mini marshmallows divided
- Pinch of salt
- 8 cups crispy rice cereal
Instructions
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Prepare a 9×13-inch baking dish by greasing well or lining with parchment paper. Set aside.
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Process freeze-dried strawberries in a food processor until a fine powder forms. Leave some small pieces if desired.
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In a large saucepan, melt the butter and stir in 16 oz of mini marshmallows. Cook, stirring frequently, until melted and combined. Remove from heat and mix in a pinch of salt.
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Place the crispy rice cereal in a large bowl. Pour the marshmallow-strawberry mixture over the cereal and stir. Add the remaining 3 oz marshmallows and mix until fully combined.
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Transfer the mixture to the prepared dish and press into an even layer. Let cool, then cut into 16 bars.
Recipe Notes:
Nutrition information is an estimate and can vary by brand and portion size.