Description
These Easy Strawberry Rice Krispie Treat Hearts are a delightful twist on the classic treat, infused with freeze-dried strawberry powder for a fruity flavor and a beautiful pink hue. Perfect for Valentine’s Day or any occasion that calls for a sweet and charming snack, these treats combine crispy rice cereal with melty marshmallows and a burst of strawberry taste, shaped into adorable heart shapes.
Ingredients
Scale
Ingredients
- 6 Tablespoons unsalted butter
- 8 cups mini marshmallows, divided (save 1 cup for tossing in at the end)
- 1 oz bag freeze dried strawberries, pulsed to a fine powder in a food processor
- 6 cups rice krispie cereal
Instructions
- Prepare the pan: Lightly grease a large cookie sheet with shortening to prevent sticking and set it aside.
- Melt the butter: In a large pot over medium heat, melt 6 tablespoons of unsalted butter until fully liquefied.
- Heat marshmallows: Add 7 cups of mini marshmallows (reserve 1 cup for later) to the melted butter. Stir continuously with a spatula until the marshmallows are completely melted and smooth, about 1 minute.
- Add strawberry powder: Stir in the freeze dried strawberry powder until fully incorporated, giving the mixture a pink hue and strawberry flavor.
- Mix cereal and marshmallows: Remove the pot from heat. Add 6 cups of rice krispie cereal to the marshmallow mixture and stir until all cereal pieces are evenly coated.
- Incorporate reserved marshmallows: Toss in the reserved 1 cup of mini marshmallows and gently fold them in. These will remain partially intact, creating small pockets of marshmallow in the final treats.
- Spread mixture: Immediately transfer the mixture onto the prepared cookie sheet. Using a little shortening on clean hands, press the mixture down evenly and flatten it.
- Cool and set: Let the rice krispie treats cool for 10-15 minutes to slightly firm up.
- Flip out: Carefully flip the treat slab onto a piece of parchment paper.
- Cut heart shapes: Using a heart-shaped cookie cutter, cut out hearts close to each other from the slab. The number of hearts depends on the size of your cookie cutter.
- Store and serve: Enjoy immediately or store the treat hearts in a gallon-size ziplock bag to keep them fresh and soft for several days.
Notes
- Use shortening on your hands to prevent sticking when pressing the mixture flat.
- The reserved mini marshmallows create delightful pockets of marshmallow in the finished treats.
- For easy cleanup, soak the pot with water shortly after cooking.
- The size of your cookie cutter will determine how many treat hearts you get from the mixture.
- Store the treats in an airtight container or ziplock bag to maintain freshness.
Nutrition
- Serving Size: 1 heart-shaped treat
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 3.5 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 10 mg
