Strawberry Rice Crispy Squares

Sweet strawberry flavours add a seasonal twist to a classic treat. Drizzle with white chocolate for an extra sweet – and pretty – touch!



Strawberry Rice Crispy Squares

A twist on a classic treat that is a pretty as it is tasty!

Prep 10 minutes
Cook 5 minutes
Total 15 minutes
Makes 18 squares


  • 1/4 cup butter or margarine
  • 40 large strawberry flavoured marshmallows
  • 2 tsp vanilla extract
  • 3-5 cups crisped rice cereal
  • 1 cup mini marshmallows regular white variety
  • 3/4 cup white chocolate chips


  1. In a large microwave-safe bowl, melt butter on high heat, about 1-2 minutes.

    Add strawberry marshmallows and coat with melted butter. Return to microwave and heat until melted, stirring every 30-45 seconds.

  2. Remove from microwave and add vanilla; stir until combined. Stir in cereal, starting with 3 cups and adding more according to preference. Stir in mini marshmallows. 

  3. Once mixture is well combined, transfer to a well-greased 13"x9" baking pan and use greased spatula or greased hands to press and smooth top.

    Cover and place in refrigerator until hard, about 2-3 hours or overnight. 

  4. Melt chocolate in microwave or in a heat-proof bowl over hot (not boiling) water. Drizzle onto rice crispy mixture. Allow to firm up or harden, about 30-60 minutes. Cut into squares. 


Rice crispy squares are best kept in the fridge to maintain crispness and freshness. Squares will keep up to 2 weeks in an airtight container. 

If you can't find strawberry-flavour marshmallows (they tend to be seasonal), try using regular marshmallows and adding 2-3 tsp of strawberry extract along with food colouring with 1 tsp of vanilla extract.



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