Description
This Easy Strawberry Rice Krispie Treat Hearts recipe offers a delightful twist on the classic treat by incorporating freeze-dried strawberry powder for a fruity flavor and charming heart shapes, perfect for celebrations or a fun snack. Made with melted butter, mini marshmallows, and rice krispie cereal, these treats combine chewy and crispy textures with bursts of marshmallow pockets throughout.
Ingredients
Scale
Ingredients
- 6 Tablespoons unsalted butter
- 8 cups mini marshmallows, divided (save 1 cup to toss in at the end)
- 1 oz bag freeze dried strawberries (pulsed to a fine powder in a food processor)
- 6 cups rice krispie cereal
Instructions
- Prepare the baking sheet: Swipe a large cookie sheet with shortening to prevent sticking, then set it aside.
- Melt the butter: Place a large pot over medium heat and melt 6 tablespoons of unsalted butter thoroughly.
- Mix initial marshmallows: Add 7 cups of mini marshmallows to the melted butter and stir with a spatula continuously for about 1 minute until fully melted and smooth.
- Add strawberry powder: Stir in the powdered freeze-dried strawberries evenly to impart a strawberry flavor and color.
- Combine cereal and marshmallows: Turn off the heat. Add 6 cups of rice krispie cereal to the pot and stir well to coat every piece with the marshmallow mixture. Then gently fold in the reserved 1 cup of mini marshmallows, which will create little pockets of soft marshmallow inside the treats.
- Transfer and press: Immediately pour and spread the mixture evenly onto the prepared cookie sheet. Use clean hands lightly greased with shortening to press the mixture down flat and compact.
- Cool the treats: Allow the treats to rest and firm up for 10-15 minutes at room temperature.
- Cut into hearts: Carefully flip the firmed rice krispie treat slab onto a sheet of parchment paper. Use a heart-shaped cookie cutter to cut out heart shapes closely together. The total number of hearts depends on the cutter size.
- Store and enjoy: Store these strawberry rice krispie hearts in an airtight gallon-sized zipper bag to keep them fresh and soft for several days.
Notes
- Use shortening or butter on your hands and baking sheet to prevent sticking when pressing and cutting the treats.
- The reserved mini marshmallows tossed in at the end won’t fully melt, creating delightful marshmallow pockets in the treats.
- For easy cleanup, soak your pot in warm water right after making the treats.
- The size of your heart cookie cutter will determine how many treats you get; smaller cutters yield more treats.
- These treats are best enjoyed fresh but can be stored for a few days in a sealed container to maintain softness.
Nutrition
- Serving Size: 1 heart (approx. 1.5 inch)
- Calories: 150
- Sugar: 13g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
