Strawberry Rice Krispie Bars (Print Version)
Sweet, crispy strawberry treats topped with rich chocolate.
# Ingredients:
01 -
1.5 ounces freeze-dried strawberries (43 grams), optional increase to 2 ounces for stronger flavor
02 -
1/3 cup unsalted butter (75 grams), salted butter can also be used
03 -
12 ounces mini marshmallows (340 grams), alternatives specified in recipe notes
04 -
5-6 cups crispy rice cereal
05 -
10 ounces dark chocolate (284 grams), or milk, semi-sweet, or white chocolate
# Instructions:
01 -
Lightly grease a 9x13 inch pan. Optionally, grease a 9x9 inch pan if preferred.
02 -
Add the freeze-dried strawberries to a food processor or high-powered blender. Pulse until crumbs form.
03 -
Add butter to a very large saucepan and melt over low heat.
04 -
Add marshmallows and gently stir with a rubber spatula as they melt with the butter.
05 -
When marshmallows are near melted, add pulsed strawberries. Stir as they dissolve and melt.
06 -
Once marshmallows are fully melted, turn off the burner. Gradually stir in cereal, 1 cup at a time, ensuring full coverage with the marshmallow mixture.
07 -
Spoon the mixture into the prepared pan. Lightly grease hands and press mixture gently into the pan. Avoid over-compressing for firmer treats.
08 -
Chop chocolate finely and place in a heatproof bowl. Microwave on medium power for 45-second intervals, stirring between each interval until smooth.
09 -
Pour the melted chocolate over the Rice Krispie layer and spread evenly. Allow bars to set at room temperature until chocolate is hardened. Slice with a sharp knife.
# Notes:
01 -
Allow treats to set at room temperature to avoid them becoming too hard in the refrigerator.