Irresistible Strawberry Crunch Rice Krispie Treats

These Strawberry Crunch Rice Krispie Treats are a sweet, fruity twist on the classic marshmallow bars I grew up loving. They’re soft, gooey, and packed with a rich strawberry flavor, then topped with a crunchy strawberry shortcake-inspired topping that takes them over the top. Whether I’m making them for a party, a bake sale, or just a sweet craving, these treats never disappoint.

Why I Love This Recipe

I love how these strawberry treats bring something nostalgic and new to the table all at once. The strawberry-flavored crunch topping adds the perfect balance to the chewy, marshmallowy base. I can whip them up in less than 30 minutes, and they always look and taste like I spent way more time on them. Plus, they’re no-bake, which means I don’t have to worry about turning on the oven—great for warmer days or when I’m short on time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rice Krispies cereal

• Mini marshmallows

• Unsalted butter

• Strawberry gelatin mix (like Jell-O)

• Freeze-dried strawberries

• Golden Oreos or shortbread cookies

• Strawberry or vanilla instant pudding mix (for added flavor)

• White chocolate or candy melts (optional, for drizzle)

Directions

1. I start by melting the butter in a large pot over low heat.

2. Once it’s melted, I stir in the mini marshmallows until fully melted and smooth.

3. I mix in a bit of the strawberry gelatin to tint and flavor the base.

4. I quickly fold in the Rice Krispies cereal until it’s evenly coated with the strawberry marshmallow mix.

5. Then I press the mixture into a greased 9×13-inch baking dish, using a spatula to flatten the top.

6. For the topping, I crush freeze-dried strawberries, cookies, and dry pudding mix in a food processor until it resembles crumbs.

7. I sprinkle the topping evenly over the bars and press it in lightly so it sticks.

8. Optional: I drizzle melted white chocolate over the top for an extra touch.

9. I let them cool completely before slicing into bars.

Servings and timing

This recipe makes about 12–16 bars, depending on how big I slice them. From start to finish, they take around 25–30 minutes to prepare and set. No baking required!

Variations

• I swap the strawberry gelatin for raspberry or cherry for a different fruity twist.

• For a chocolatey version, I mix in white chocolate chips with the marshmallow mixture.

• Sometimes I add a thin layer of strawberry jam between the base and topping for a jammy surprise.

• I’ve used flavored marshmallows for extra strawberry flavor when I can find them.

• For a dairy-free version, I use plant-based butter and marshmallows.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 4 days. If I want them to stay fresher longer, I refrigerate them for up to a week, though they may firm up a bit. I let them come to room temperature before serving. These treats don’t reheat well, but they’re just as delicious cold or room temp.

FAQs

What can I use if I don’t have strawberry gelatin?

I sometimes use freeze-dried strawberry powder or a bit of strawberry extract and pink food coloring instead.

Can I make these treats ahead of time?

Yes, I often make them a day in advance. They hold up great as long as they’re stored in an airtight container.

Are freeze-dried strawberries necessary?

They add a strong strawberry flavor and crunch, but if I don’t have them, I use strawberry-flavored cereal or just skip it for a simpler topping.

Can I freeze these Rice Krispie treats?

I can freeze them, but I find the texture best when they’re fresh. If I do freeze, I wrap each bar individually and store them in a zip-top bag.

Why didn’t my topping stick to the bars?

Sometimes the base sets too quickly. I make sure to press the topping on while the bars are still slightly warm and sticky.

Conclusion

These Strawberry Crunch Rice Krispie Treats are everything I want in a no-bake dessert—sweet, nostalgic, easy to make, and packed with strawberry goodness. I love how the crispy base and fruity crunch topping come together for a snack that always disappears fast. Whether it’s for a quick treat or a fun dessert to share, these bars always hit the spot.

Irresistible Strawberry Crunch Rice Krispie Treats

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 25–30 minutes
• Yield: 12–16 bars
• Category: Dessert, No-Bake Treats
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Irresistible Strawberry Crunch Rice Krispie Treats are a fruity, no-bake twist on a classic favorite! Featuring a soft, gooey marshmallow base with vibrant strawberry flavor and a nostalgic shortcake-inspired crunch topping, these bars are perfect for parties, bake sales, or everyday cravings. Easy, fast, and packed with flavor, they’re a hit every time!

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Ingredients

• 6 cups Rice Krispies cereal
• 10 oz mini marshmallows
• 3 tbsp unsalted butter
• 3 tbsp strawberry gelatin mix (like Jell-O)
• 1/2 cup freeze-dried strawberries
• 10 Golden Oreos or shortbread cookies
• 2 tbsp strawberry or vanilla instant pudding mix
• Optional: 1/2 cup white chocolate or candy melts (for drizzle)

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Instructions

1. Melt the butter in a large pot over low heat.

2. Add marshmallows and stir until fully melted and smooth.

3. Stir in the strawberry gelatin mix for flavor and color.

4. Remove from heat and quickly fold in the Rice Krispies cereal.

5. Press the mixture into a greased 9×13-inch baking dish. Flatten evenly.

6. In a food processor, blend freeze-dried strawberries, cookies, and pudding mix into crumbs.

7. Sprinkle topping evenly over the bars and gently press to adhere.

8. Optional: Drizzle melted white chocolate over the top.

9. Let cool completely, then cut into 12–16 bars.

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Notes

• Swap gelatin mix with freeze-dried strawberry powder or extract for alternatives.
• Use flavored marshmallows or strawberry jam for extra flavor layers.
• Make dairy-free using plant-based butter and marshmallows.
• Store in airtight container at room temp for 4 days or refrigerate for up to 1 week.
• Best pressed with topping while slightly warm for good adhesion.