Description
Strawberry Rice Crispy Treats are a delightful no-bake dessert made with real freeze-dried strawberries, gooey mini marshmallows, creamy SunButter instead of butter for a dairy-free twist, and finished with a luscious drizzle of dairy-free white chocolate infused with strawberry powder. This treat is perfect for Valentine’s Day or as a healthier sweet snack anytime.
Ingredients
Main Ingredients
- 4 tbsp (65g) Creamy SunButter
- 10oz bag (280g) mini marshmallows
- 1 tsp vanilla extract
- 5 cups (200g) crispy brown rice cereal
Additional Mix-ins
- Optional: extra 1 cup (50g) mini marshmallows for stirring in
- 2oz (56g) freeze dried strawberries (divided as 1.5 oz crushed and 0.5 oz powdered)
- 1 cup (180g) dairy-free white chocolate chips
Other
- Avocado oil or nonstick spray (for greasing the pot)
- Parchment paper (for lining pan)
- Wax paper (for pressing and setting chocolates)
Instructions
- Prepare the pot: Lightly spray the inside of a large pot with avocado oil or a nonstick spray to prevent sticking during melting.
- Melt SunButter and marshmallows: Over medium heat, combine the 4 tbsp creamy SunButter and the entire 10oz bag of mini marshmallows. Stir constantly to melt and create a smooth gooey mixture.
- Add vanilla extract: Remove the pot from heat and immediately stir in 1 tsp vanilla extract to infuse flavor.
- Mix in cereal: Pour in 5 cups of crispy brown rice cereal. Use a spatula to fold and evenly coat the cereal with the melted mixture.
- Incorporate strawberries and extra marshmallows: Crush 1.5 oz of the freeze dried strawberries into smaller pieces and stir them into the cereal mixture along with the optional extra 1 cup mini marshmallows, blending them evenly.
- Press mixture into pan: Firmly press the mixture into an 8×8 inch pan lined with parchment paper. Use lightly greased hands or place wax paper on top and press with another pan to compact the treats evenly.
- Cool and set: Allow the treats to cool at room temperature for at least 1 hour until fully set and firm.
- Slice into squares: Lift the set block from the pan using the parchment paper and slice into 16 even squares.
- Melt and flavor white chocolate: Melt 1 cup dairy-free white chocolate chips gently until smooth. Blend the remaining 0.5 oz freeze dried strawberries into a fine powder and stir into the melted white chocolate to create strawberry-flavored chocolate.
- Dip treats in strawberry white chocolate: Partially dip each rice crispy square into the strawberry white chocolate. Place dipped treats on a wax paper lined pan and allow the chocolate to set at room temperature or refrigerate briefly.
- Storage: Store the finished treats in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- Using SunButter makes this treat dairy-free and suitable for those with dairy sensitivities.
- Freeze dried strawberries provide natural berry flavor and a lovely pink color without adding moisture.
- If you prefer, use regular butter instead of SunButter but note it will no longer be dairy-free.
- Pressing the treats firmly ensures they hold together well when cut.
- Partially dipping instead of fully coating in chocolate allows a balance of texture and flavor.
- Keep the treats in an airtight container to preserve crispness and flavor.
- You can omit the extra 1 cup mini marshmallows if you prefer less sweetness and a crunchier texture.
