Strawberry Rice Crispy Treats

Strawberry rice crispy treats made with real strawberries, gooey marshmallows, and white chocolate. Dairy-free made with SunButter in place of butter, they are the perfect no-bake Valentine’s dessert or healthier sweet treat for any occasion!

SPONSORED BY SUNBUTTER

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There are truffles and chocolate dipped berries and lava cakes for 2 and other fancy Valentine’s Day treats, but in my personal opinion a good crispy, sticky-fingered cereal treat beats a fancy dessert every time. For any occasion! But I still wanted to give these marshmallow treats a festive PINK spin, so I infused them with LOTS of strawberry flavor and a dipped them in a strawberry white chocolate as well. This recipe is also easily dairy-free with a simple 1-for-1 swap for the butter in most rice crispy treats, and it adds some extra flavor too. So let’s get into this no-bake berry recipe…

How To Make Strawberry Rice Crispy Treats

Rice crispy treats are one time where I will always opt for the stovetop method over microwaving—the less bowls I have to clean sticky melted marshmallow off of, the better. So I like to start by melting the marshmallows and “butter” on the stove, and then mixing everything else in quickly in the same pot off the heat. Just one pot to clean, and it all comes together in less than 10 minutes.

Ingredients You Will Need

• Marshmallows. I prefer mini to full size as they melt faster, but either will work. And you can use vegan marshmallows if desired, they will work just as well. I like to stir in an extra cup of marshmallows with the cereal for some bigger gooey marshmallow chunks, but this is totally optional. I just LOVE marshmallows.
• SunButter. Most marshmallow recipes start with butter, but Creamy SunButter actually works perfectly as a substitute in the same amount. It melts down with the marshmallows, and still adds that non-sticky element that you need. Plus some delicious extra flavor!
• Vanilla extract. Not every rice crispy treat recipe adds it, but I always do.
• Crispy brown rice cereal. Or regular ol’ Rice Krispies will work just fine, just make sure not to use puffed rice cereal. You could totally make this with an O or flake cereal too, just make sure it’s toasted/crunchy not puffy.
• Freeze dried strawberries. This is the best way to add intense berry flavor without messing up the sticky crunch of the cereal treats. I like to crush in a bag with the bottom of a jar so you still have some bigger chunks instead of blending, but for the white chocolate coating you will want to blend. And yes, you could totally make this with raspberries or blueberries instead.
• White chocolate chips. I used a dairy-free variety, of course. You could also dip these in melted dark chocolate for a delicious variation.

Step-By-Step Instructions

1. Melt the marshmallows and SunButter: I recommend using a big soup pot, the bigger the better. Low to medium heat is best, and make sure you keep stirring almost the whole time to make sure nothing burns. It will only take a few minutes.
2. Add the rest of the ingredients: Remove from the heat and add the vanilla extract, cereal, extra marshmallows, and freeze dried strawberries. Work quickly, as soon as the marshmallow starts to cool it gets harder and harder to mix.
3. Mix to evenly coat everything: My best tip is to spray a spatula with oil, but it will be thick and a little messy to mix.
4. Press into the prepared pan: Again, working quickly is key as the mixture will start to firm up quickly as it cools. Lightly greased hands are helpful in addition to the spatula. Or if you want to be really efficient, put a piece of wax paper on top of the whole thing and use another pan of the same or small size to press.
5. Cool until set: You don’t need to refrigerate, room temperature is fine. They will take about 1 hour to set firm enough to slice.
6. Dip in strawberry white chocolate: Melt the white chocolate, grind the remaining freeze dried berries to a fine powder, then stir that together to create a beautiful PINK white chocolate. I like to just partially dip each rice crispy square, or you could just dip the bottom of each.

Storage Suggestions and Substitutions

These can be refrigerated, but they will loose some of their gooey stretchy marshmallow magic. So unlike most no-bake recipes, this one is best stored at room temperature. An airtight container is still ideal, they will be fine for 3-5 days and then start to get a bit stale. I do not recommend freezing these bars, they won’t thaw well.

This recipe could be made without any of the berry flair as an easy, classic dairy-free rice crispy treat. Or you could swap in another type of freeze dried fruit to completely change the flavor profile. You could swap the white chocolate for dark chocolate for a chocolate-dipped-strawberry vibe. And feel free to add some Valentine’s sprinkles for extra festive holiday feels.

Recipe FAQs

More Rice Crispy Treat Recipes You’ll Love

• Blueberry Rice Crispy Treats
• Protein Rice Crispy Treats
• Healthy Chocolate Rice Crispy Treats
• Vanilla Tahini Rice Crispy Treats
• Date-Sweetened Rice Crispy Treats

If you try these Strawberry Rice Crispy Treats, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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