Strawberry Rice Krispie Bars

No ratings yet

Chocolate Covered Strawberry Rice Krispie Treats are pretty pink cereal treats loaded with soft, gooey marshmallows, bright strawberry flavor, and drizzles of white and dark chocolate. Perfect pink treat for birthday parties, baby showers, and Valentine’s Day.

Prep Time5

Cook Time3

Total Time8

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 180kcal

Author: Cara Lanz

Ingredients

3 tablespoons butter
8 cups mini marshmallows, divided
1.5 ounces strawberry Jello powder (½ of a 3 oz. box, about 3 tablespoons)
6 cups Rice Krispies cereal
¼ cup white chocolate chips
¼ cup dark chocolate chips
½ teaspoon oil, divided
optional sprinkles

Instructions

Line a 9x9 inch square pan with parchment paper or aluminum foil with an overhang for easy removal.
In a large pot or Dutch oven, melt the butter and 6 cups mini marshmallows over low heat. Stir in the Jello powder until combined.
Remove from heat and stir in the Rice Krispies and 2 cups mini marshmallows. Gently press into the prepared pan. Use buttered fingers or spatula, if needed. Cool in the pan.
In separate bowls, melt each kind of chocolate chips with ¼ teaspoon oil for 30 seconds. Stir. If needed, heat 10-15 more secondsor until the chips melt when stirred. Use a spoon to drizzle the white and dark chocolate over the rice krispie bars. Top with sprinkles while the chocolate is still wet. Set aside to let the chocolate cool and harden, about 30 minutes. Cut into squares.

Notes

These rice krispie bars are quite tall. For thinner bars, use a 9 x 13 cake pan.
For the softest texture, melt the marshmallows over low heat. Too high of heat can cook the melted marshmallow mixture and make the bars hard.
Be gentle when pressing the cereal mixture into the pan. Too much pressure can compact the cereal and make the bars hard.
Place the pan in the fridge to speed up drying the white chocolate layer. Bring them back to room temperature before cutting -- they can be quite hard when really cold.

Nutrition