If you’re looking for the cutest rice krispie treats around, these strawberries and cream Rice Krispie treats fit the bill. They turn a natural pink thanks to blended freeze-dried strawberries and are finished with mini marshmallows and extra berry pieces for texture and flavor.
These treats were devoured in minutes by our toddlers (and their parents). They keep everything you love about classic Rice Krispie treats—chewy, marshmallowy goodness—while adding a fruity twist and a pop of color. They’re simple to make and perfect for parties, bake sales, or an easy, fun snack.
Top tips for perfect strawberry Rice Krispie treats
- Cut size: We love a BIG bar and cut ours into 9 (3×3) large squares. For smaller portions, slice into 12 (4×3) or 16 (4×4) pieces.
- Vibrant pink color: Blend the freeze-dried strawberries into a fine powder for the most even and vibrant color distribution. A coffee grinder or small food processor works well.
- Keep them airy: Don’t press the mixture firmly into the pan. Pressing removes air and makes the treats dense—gently spread instead for a chewier, lighter texture.
Recipe overview
Prep time: 10 mins • Cook time: 6 mins • Total time: 16 mins • Servings: 9
This recipe uses blendable freeze-dried strawberries to naturally color and flavor the marshmallow base. The final step folds in extra mini marshmallows for little pockets of creaminess and a sprinkle of freeze-dried strawberries on top adds crunch and bright berry flavor.
Ingredients
- ½ cup freeze-dried strawberries, ground to a powder
- 3 tablespoons salted butter
- 6½ cups mini marshmallows, divided (use about 5½ cups to melt, reserve 1 cup to fold in)
- 1½ teaspoons vanilla extract
- 6 cups Rice Krispies cereal
Instructions
- Make the strawberry powder: Place the freeze-dried strawberries in a clean coffee grinder or small food processor. Pulse until you have a fine powder—this should equal a little more than 2 tablespoons of powder.
- Melt the butter: In a large pot over medium heat, melt the butter. Add 5½ cups of the mini marshmallows and stir constantly until fully melted and smooth, with no lumps.
- Flavor the marshmallows: Remove the pot from the heat and stir in the strawberry powder and vanilla extract. Mix until the marshmallow mixture turns pink and the powder is evenly incorporated.
- Combine with cereal: Fold the Rice Krispies into the pink marshmallow mixture, stirring gently until evenly coated. Fold in the remaining 1 cup of mini marshmallows for extra texture.
- Press into pan and top: Pour the mixture into an 8×8-inch pan lined with parchment. Spread evenly without pressing down too firmly. Scatter additional freeze-dried strawberry pieces on top for crunch and presentation.
- Set and slice: Let the treats set for about 20 minutes at room temperature before slicing into bars.
Optional variations: Substitute freeze-dried raspberries or blueberries for a different color and flavor. If you don’t have mini marshmallows, use about 40 large marshmallows as a swap.
Storage
Store these Rice Krispie treats in an airtight container at room temperature. They’re best enjoyed within 3–4 days but can stay fresh up to a week if kept sealed away from heat and humidity.
More Rice Krispie treat ideas
- Brown butter chai Rice Krispie treats
- Chocolate peanut butter Rice Krispie treats
- Healthy peanut butter Rice Krispie treats
- Toasted Rice Krispie treats
Tips & notes
- For the best pink color, grind the freeze-dried strawberries as finely as possible; any larger pieces will create speckles rather than even color.
- To keep treats soft, avoid chilling them in the refrigerator—cool, dry room temperature is ideal.
- These treats work well for themed parties (Valentine’s Day, baby showers) or as a bright, kid-friendly snack.
Nutrition (per serving)
Calories: 272 kcal • Carbohydrates: 57 g • Protein: 2 g • Fat: 4 g • Fiber: 2 g • Sugar: 32 g
Nutrition information is automatically calculated and should be used as an estimate.