Pink Rice Krispie Treats
Everything is better in pink, especially these Pink Rice Krispie Treats! Enjoy an adorable – and extra delicious – twist on a classic cereal dessert, with chewy marshmallow and sweet strawberry in every single bite. Plus, they come together in about 10 minutes!
Servings: 10 servings
Calories: 126kcal
Equipment
- 1 Saucepan
- 1 9 x 13 baking dish
Ingredients
- 6 tablespoon butter
- 1 teaspoon vanilla extract
- 1 bagged freeze dried strawberries 1 oz
- 2-3 drops red food coloring
- 1 16-oz bag mini marshmalllows
- 6 cups Rice Krispies cereal
Instructions
- Spray a 9-inch square pan with cooking spray.
- Melt the butter and marshmallows in a large pot over medium heat.
- Reduce the heat to low and continue stirring until the marshmallows are melted.
- Turn off the heat and add in the vanilla, red food coloring, freeze dried strawberries, and rice krispies.
- Stir well then pour the rice krispie mix into the baking pan.
- Gently press the mixture into the pan to form an even layer. Top with a few extra freeze-dried strawberries.
- Let cool and enjoy!
Notes
Storage Directions:
- Pink Rice Krispies do not need to be stored in the refrigerator long-term, but they can dry out and become hard to chew if they aren't appropriately covered. If you’re serving them right away, cut them to your desired shape and pile them on a plate.
- For extended storage, keep them in an airtight container or package them individually in plastic wrap to keep them soft, fresh, and chewy.
- Crush part of the freeze-dried strawberries into a powder using a food processor or a bag with a rolling pin. Smaller pieces/finer powder mixes more evenly, so you’ll enjoy a more vibrant flavor. Keep the remaining strawberries whole for texture and visual appeal.
- Use gel food coloring. Although there’s nothing wrong with regular food coloring, gel food coloring is more concentrated, making it easier to achieve the best shade. They also come in a variety of specialty shades beyond the primary colors if you want to get creative!
- Add the food coloring to the melted marshmallows before the Rice Krispies to ensure an even, thorough blend. No one wants splotchy pink Rice Krispies.
- A squeeze of lime or lemon juice will really make the flavors pop. A dash of acid complements the intense sweetness.
- Keep the heat on low. Anything higher, and you risk scorching the marshmallow mixture and diluting the bright pink color.
- If the mixture is too warm and overly gooey, pop the tray in the fridge for 10-15 minutes. But nothing more – they’ll start to dry out and get too hard and dense.
- Pink Rice Krispies treats do not need to be stored in the refrigerator long-term, but they can dry out and become hard to chew if they aren't appropriately covered. If you're serving them right away, cut them to your desired shape and pile them on a plate.
- For extended storage, keep them in an airtight container or package them individually in plastic wrap. This will keep them soft, fresh, and chewy.
Nutrition
Calories: 126kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 143mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1327IU | Vitamin C: 12mg | Calcium: 3mg | Iron: 5mg