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!
- 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
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.
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.
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.
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.