Description
This Easy Strawberry Rice Krispie Treat Hearts recipe offers a fun and delightful twist on the classic marshmallow cereal treat. Infused with freeze-dried strawberry powder and studded with mini marshmallows, these soft, fruity hearts are perfect for festive occasions or as a sweet snack. Simple to make with everyday ingredients and a hands-on shaping step, this recipe yields charming, bite-sized treats that stay fresh and soft for days.
Ingredients
Scale
Base 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 Baking Sheet: Lightly grease a large cookie sheet with shortening to prevent the rice krispie treats from sticking. Set it aside for later.
- Melt Butter: In a large pot over medium heat, melt the unsalted butter completely.
- Incorporate Marshmallows: Add 7 cups of mini marshmallows into the melted butter and stir continuously with a spatula until the mixture is smooth and all marshmallows have melted, about 1 minute.
- Add Strawberry Powder: Stir in the finely powdered freeze-dried strawberries until evenly combined, infusing the marshmallow mixture with strawberry flavor and a pink tint.
- Mix in Cereal and Reserved Marshmallows: Turn off the heat. Add 6 cups of rice krispie cereal and stir promptly to coat all the cereal pieces with the strawberry marshmallow mixture. Then gently fold in the reserved 1 cup of mini marshmallows, which will remain partially intact creating delightful white pockets throughout the mix.
- Shape and Cool: Spread the mixture immediately onto the prepared cookie sheet in an even layer. Use a bit of shortening on clean hands to press and flatten the treats gently for a uniform thickness. Allow them to cool for 10-15 minutes until slightly firm but still pliable.
- Flip and Cut: Once cooled slightly, flip the entire sheet of strawberry rice krispie treats onto parchment paper to help with cutting and removal. Use a heart-shaped cookie cutter to cut out heart shapes closely spaced across the sheet, adjusting for the size of your cutter.
- Store and Serve: Enjoy the strawberry rice krispie heart treats immediately or store them in a gallon-sized Ziploc bag to keep them fresh and soft for several days.
Notes
- Using freeze-dried strawberry powder adds natural fruit flavor without extra moisture that could affect texture.
- The reserved mini marshmallows create fun texture contrast with soft, melted parts and chewy pockets.
- Press treats down gently but firmly while warm for best shape and texture.
- Use parchment paper for easy transfer and clean cutting of the treats.
- Store treats in an airtight container or Ziploc bag to maintain freshness for up to 3-4 days.
- Vary heart cutter size to make mini or larger treats depending on preference.
Nutrition
- Serving Size: 1 heart treat
- Calories: 110
- Sugar: 10g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 10mg
