Strawberry Rice Krispie BarsPhoto Credit : Styled and Photographed by Liz Neily
The key to perfect Rice Krispie bars is to let the melted marshmallow mixture cool just a bit before adding the cereal. If it’s too hot, the rice gets mushy. These Strawberry Rice Krispie Bars get a fun and pretty makeover thanks to freeze-dried strawberries. You can add a dash of flaky sea salt on top for contrast, but feel free to skip that step if you don’t have it on hand.
1½ cups freeze-dried strawberries
3 tablespoons salted butter, plus more for greasing the pan and spatula
1 10-ounce package (or 5½ cups) mini marshmallows
6 cups Rice Krispies cereal
Flaky sea salt, for sprinkling (optional)
Put the dried strawberries into a zip-top bag, then run a rolling pin over them until the largest pieces are about ½ inch in size (they won’t be uniform—don’t worry). There will be dust in the bag: Reserve most of this and set aside to sprinkle over the top later.
Grease a 9-by-13-inch pan with butter. Set aside.
In a 4- or 5-quart pot over low heat, melt the 3 tablespoons butter, then add the mini marshmallows. Cook, stirring often, until the marshmallows are fully melted. Remove pot from heat and let sit for 2 minutes to cool.
Using a buttered rubber spatula, stir in the Rice Krispies and the freeze-dried strawberries until evenly combined. Butter the spatula once more, transfer the mixture into your prepared pan, then press into an even layer. Sprinkle with the reserved strawberry dust. Cool to room temperature. Just before serving, sprinkle lightly with the flaky sea salt, if using. Cut into 12 bars and serve.