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.
1packagestrawberry gelatin mix (such as Jello), two tablespoons reserved (3 ounces) unprepared
1bagmini marshmallows(10 ounces)
For the frosting and strawberry crunch crumble (optional)
10golden Oreos
2tablespoonstrawberry gelatin mix (unprepared)
2tablespooninstant French vanilla pudding mix (unprepared)
2tablespoonfreeze dried strawberries
1jarmarshmallow fluff (about 7 ounces)May substitute Cool Whip, if desired.
Instructions
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.
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 and crumble
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.
Notes
I recommend adding the icing and strawberry crunch crumble topping right before serving. If you will not be serving all the treats at once frost and sprinkle them as you serve them.
Keep a close eye on your crumble so it doesn't burn.