Description
Enjoy a delightful twist on a classic treat with these Easy Strawberry Rice Krispie Treat Hearts. Infused with freeze-dried strawberry powder for a burst of fruity flavor and a gorgeous pink hue, these marshmallow and rice cereal treats are perfect for Valentine’s Day or any special occasion. Soft, chewy, and heart-shaped, they’re a fun and simple sweet snack that kids and adults will love.
Ingredients
Scale
Ingredients
- 6 Tablespoons unsalted butter
- 8 cups mini marshmallows, divided (7 cups for melting, 1 cup reserved for tossing in later)
- 1 oz bag freeze dried strawberries, pulsed to a fine powder in a food processor
- 6 cups rice krispie cereal
Instructions
- Prepare the pan: Prep a large cookie sheet by lightly swiping it with shortening to prevent the treats from sticking. Set aside.
- Melt butter: In a large pot over medium heat, melt the 6 tablespoons of unsalted butter until completely liquid.
- Add marshmallows to melt: Add 7 cups of mini marshmallows to the melted butter. Stir continuously with a spatula until all the marshmallows melt smoothly into the butter, about 1 minute.
- Add strawberry powder: Stir in the freeze-dried strawberry powder thoroughly to evenly distribute the flavor and color throughout the melted marshmallow mixture.
- Combine cereal and marshmallows: Turn off the heat. Add the 6 cups of rice krispie cereal to the melted marshmallow mixture and stir well to coat every piece with the strawberry-infused marshmallow. Then toss in the reserved 1 cup of mini marshmallows and gently stir them in to create little pockets of un-melted marshmallow within the treats.
- Press and cool: Immediately transfer and spread the mixture evenly onto the prepared cookie sheet. Using a little shortening on your clean hands to prevent sticking, press down the mixture firmly and flatten the surface. Let cool for 10–15 minutes to firm up slightly.
- Flip onto parchment: Once slightly firm, gently flip the entire sheet of treats onto a sheet of parchment paper to make cutting easier and to prevent sticking to the pan.
- Cut hearts: Use a heart-shaped cookie cutter to cut out heart shapes as closely spaced as possible from the sheet of treats. The total number of hearts depends on the size of your cutter.
- Store and serve: Enjoy immediately, or store the hearts in a large gallon-size Ziploc bag to keep them fresh and soft for several days.
Notes
- Using shortening on your hands and cookie sheet helps prevent the sticky marshmallow mixture from adhering.
- Freeze dried strawberry powder adds vibrant color and natural fruit flavor without adding moisture.
- Leaving some marshmallows unmelted inside the treats adds interesting texture and little bursts of sweetness.
- These treats are best enjoyed within a few days stored in an airtight container or plastic bag to maintain softness.
- Feel free to substitute freeze-dried raspberries or other berry powders for a different fruit twist.
Nutrition
- Serving Size: 1 heart (approximate)
- Calories: 110
- Sugar: 9g
- Sodium: 55mg
- Fat: 3.5g
- Saturated Fat: 2.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 10mg
