These strawberry Rice Krispie treats are slightly gooey, have a pretty pink hue and a sweet, natural strawberry flavor. They’re perfect for Valentine’s Day, bridal showers and birthdays! 
Looking for a pink dessert for Valentine’s Day? These strawberry Rice Krispie treats are easy to make, kid-friendly and packed with real strawberry flavor thanks to freeze-dried strawberries. Using freeze-dried berries gives an authentic fruit taste without adding liquid, so the bars set properly and maintain a lovely color.
A Note About Freeze-Dried Strawberries
Freeze-dried strawberries are real fruit with the moisture removed, which concentrates the flavor. That concentrated flavor is what makes these treats taste like strawberries rather than tasting artificial. You must use freeze-dried strawberries (not fresh or frozen), because fresh or frozen berries would release liquid and prevent the treats from setting.
Freeze-dried berries may be sold whole or pre-sliced. Either way, pulse them in a food processor or high-powered blender until they become fine crumbs before adding them to the marshmallow mixture.
I’ve found freeze-dried strawberries at major supermarkets in some countries and at specialty stores or online in others. This is just to clarify what they look like and where you might find them.
Making the Rice Krispie Treats
The method follows the classic Rice Krispie treat technique. Melt butter in a large, low-heat saucepan, then add marshmallows and stir until they begin to melt. Stir in the pulsed freeze-dried strawberries—the marshmallow mixture will take on a beautiful pink color as the berry dust dissolves. Small pieces of berry that don’t fully dissolve are fine.
Once melted, remove from heat and fold in the cereal one cup at a time, ensuring all pieces are coated in the gooey marshmallow. The amount of cereal determines how gooey or firm the bars will be: 5 cups yields very gooey bars, 5½ cups is my usual balance, and 6 cups produces firmer, crispier bars.
Press the mixture into a prepared pan. Use a 9×13-inch pan for thinner bars (as pictured) or a 9×9-inch pan for thicker bars. Press more firmly for denser, firmer bars; press lightly for softer, more tender bars.
Finish by melting chocolate and spreading it over the top. The chocolate is optional but complements the strawberry flavor nicely. For a thick chocolate layer I use 10 ounces (284 g); 8 ounces (226 g) also works well. If you make the recipe in a 9×9-inch pan, 6–8 ounces (170–226 g) of chocolate is sufficient.
Variations
- Skip the chocolate topping if you need a quicker treat.
- Use any chocolate you prefer: dark, milk, semi-sweet or white all work.
- For a lighter chocolate presence, melt 4 ounces (113 g) and drizzle it over the bars instead of covering them completely.
- For Valentine’s Day, cut the cooled bars into heart shapes with a cookie cutter.
Here is the recipe card with ingredients, equipment and clear instructions to make these treats at home.
Strawberry Rice Krispie Treats
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
- 1.5 ounces (43 g) freeze-dried strawberries (up to 2 ounces for a stronger flavor)
- 1/3 cup (75 g) unsalted butter (salted works too)
- 12 ounce (340 g) bag mini marshmallows (see notes for alternatives)
- 5–6 cups crispy rice cereal
- 10 ounces (284 g) dark chocolate (or milk, semi-sweet or white)
Instructions
- Lightly grease a 9×13 inch pan. For thicker bars, use a 9×9 inch pan and adjust chocolate amount if desired.
- Pulse the freeze-dried strawberries in a food processor or high-powered blender until they are fine crumbs.
- In a very large saucepan, melt the butter over low heat.
- Add the marshmallows and gently stir with a rubber spatula as they melt into the butter.
- When the marshmallows are almost melted, stir in the pulsed freeze-dried strawberries. Continue stirring as the berry dust dissolves and the mixture turns pink.
- Once marshmallows are fully melted (small berry pieces are fine), remove from heat and stir in the cereal one cup at a time, ensuring all cereal is coated.
- Spoon or pour the cereal mixture into the prepared pan. Lightly grease your hands and gently press the mixture into the pan—tighter packing gives firmer bars.
- Chop the chocolate finely and place it in a heatproof bowl. Microwave on medium power in 45-second intervals, stirring between intervals until smooth.
- Pour the melted chocolate over the pressed bars and spread evenly. Let the bars set at room temperature until the chocolate hardens. Slice with a thin, sharp knife. Storing at room temperature keeps them tender; refrigeration can make them too hard.
Notes
- Pan sizes: This recipe was made in a 9×13 inch pan. For a 9×9 inch pan, use 6–8 ounces (170–227 g) chocolate for the topping.
- Marshmallows: 12 ounces of mini marshmallows equals about 7 cups of mini marshmallows. You can use 12 ounces of regular marshmallows (≈50 regular marshmallows). If you only have 10 ounces of marshmallows, make the bars in a 9×9 inch pan and use 4 cups of cereal, keeping butter and strawberries the same.
- Storage: Store at room temperature in an airtight container for up to 4 days to keep the best texture.
- Nutrition: Nutrition information is an estimate per bar assuming the pan is sliced into 15 pieces with chocolate on top.