Strawberry Rice Crispy Treats

These strawberry rice crispy treats are so much fun. Covered with marshmallow fluff frosting and strawberry crunch crumble, they’re the perfect twist on the classic rice crispy treat.

Rice crispy treats are one of my favorite easy desserts to make. I wanted to continue with the strawberry crunch crumble trend since I’ve gotten such great feedback on these strawberry crunch covered strawberries and this strawberry shortcake fruit salad with strawberry crumble topping.

These strawberry rice crispy treats are a lot like a strawberry shortcake popsicle with the frosting and strawberry crunch crumble. I think the frosting and crumble topping really take these rice crispy treats to the next level.

Rice crispy treats or rice krispy treats?

So what is the deal with rice crispy treats? Is it rice crispy, rice krispy, or rice crispie? Some people even say rice cereal treats. I call them rice crispy treats but they all basically mean the same thing.

Ingredients needed

This is a no fuss recipe. To make these strawberry rice crispy treats you will need:

For the treats:

• Rice cereal: Such as Kellogg’s Rice Krispies.
• Butter: You’ll need unsalted butter for this recipe.
• Strawberry gelatin mix: Such as Jello. Reserve two tablespoons for the strawberry crunch crumble. You’ll need a 3 ounce package. Do not prepare the gelatin.
• Mini marshmallows: Make sure your marshmallows aren’t expired. Fresh marshmallows are best for making rice crispy treats with. If they are old, stale, or expired they will affect the treats and make them harder and difficult to work with.

For the frosting and strawberry crunch crumble:

• Golden Oreos: There’s no need to remove the filling to make the crumble.
• Strawberry gelatin mix: You’ll need reserve two tablespoons from when you make the treats (unprepared).
• French vanilla pudding mix: You’ll want to use instant pudding mix (unprepared).
• Freeze dried strawberries: You’ll need two tablespoons of freeze dried strawberries for the crumble topping.
• Marshmallow fluff: You can also substitute Cool Whip, if desired. If using Cool Whip, frost as you serve them so you won’t have to refrigerate the treats. Keeping the rice crispy treats in the fridge will make them hard.

What type of pan to use for these rice crispy treats?

You will need a 9 x 13 pan for this recipe. I usually use a Pyrex pan but I’ve also used disposable aluminum pans when I’ve brought these to parties and potlucks.

Do I have to make the frosting?

If you want to skip the frosting and strawberry crunch crumble, you can make these plain strawberry rice crispy treats.

Tips and tricks for perfect rice crispy treats

• Always use fresh marshmallows for cereal treats. Marshmallows have the tendency to become difficult to cook with once they are stale. If you have a bag of stale marshmallows, save them for s’mores instead of this recipe.
• Stir the butter and marshmallows frequently and on low. Stir frequently and gently.
• Gently press your rice crispy treats into your pan. This will keep them from being flat and hard.
• Add the icing and strawberry crunch crumble topping right before serving.

How to store these treats

Store these treats in an airtight container. They will be good for for 3 days. There is no need to refrigerate these and refrigerating these can actually make them hard. These do not freeze well. I recommend frosting and covering with strawberry crunch crumble as you eat them unless you’re making them for a crowd.

How to make strawberry rice crispy treats

Begin by adding the butter to a large pot on your stove top. Melt the butter on low and then add in the marshmallows. Stir gently and continuously.

Slowly stir the butter and marshmallows until well melted. Add in the package of strawberry gelatin mix (saving two tablespoons for the crunch topping).

Gently stir until everything is well mixed. The key is to stir frequently and gently.

Add the mixture to 5 cups of rice cereal. Mix well and then pour into a well greased 9 x 13 pan. Gently press the treats down. Too much pressure can harden them.

Let cool for one hour, preferably two hours.

For the frosting (optional)

Preheat your oven to 350 degrees and line a baking tray with parchment paper (not wax paper).

Add the Oreos and freeze dried strawberries to a food processor. Pulse until they are fine crumbs. In a small bowl combine the crumbs, two tablespoons of strawberry gelatin mix, and two tablespoons of instant French vanilla pudding mix. Stir well.

Spread on the baking sheet and bake for 7 to 8 minutes. Check at 4 to 5 minutes to turn over. Let it cool.

Once your rice crispy treats have cooled for two hours, coat the top of them with marshmallow fluff. Sprinkle the strawberry crunch topping on top.

If you enjoyed this recipe, you might also like:

• Cookie Butter Rice Crispy Treats
• Strawberry Shortcake Fruit Salad
• Strawberry Crunch Covered Strawberries
• Chocolate Covered Strawberries with Oreo Topping
• Rice Crispy Treats in an 8×8 Pan