A week ago, I had to bring a gluten-free dessert to my daughter’s school. I was pondering what to create when I recalled the strawberry-lemon crispy treats we savored recently at a nearby restaurant. The proprietor, a family acquaintance, served some for our children, and, to our delight, the bars were charmingly sprinkled with vibrant bits of dried strawberries and lemon zest. Fruity, gooey, and tasty, they reminded me of a childhood summer.
To craft this simple twist on a classic, I crushed freeze-dried strawberries, which are a Trader Joe’s must-have in our home, and zested a lemon over the cereal blend. Since almost every brand of crispy rice cereal has the recipe printed on the box, this nostalgic dessert is virtually a no-recipe recipe. It couldn’t be easier.
Strawberry-Lemon Rice Krispies Treats
Makes around 12 bars
6 tbsp butter
1 16-oz bag mini marshmallows
1 tsp pure vanilla extract
7 cups crispy rice cereal
1/2 cup freeze-dried strawberries, crushed
Zest from one lemon
Grease a 9×13-inch baking pan with either non-stick spray or butter. You may also line the pan with parchment paper, leaving a slight overhang, to facilitate removing the bars.
In a large saucepan, melt butter over medium heat. Add marshmallows and keep stirring until fully melted. Once the marshmallows are entirely gooey, incorporate the vanilla extract and remove from heat.
Meanwhile, measure cereal into a large mixing bowl. Crush freeze-dried strawberries (it’s easiest while they’re still in the package) and add about 1/2 cup to the bowl. Zest the lemon over the cereal mixture and stir. Then pour the marshmallow blend over the cereal and mix until thoroughly coated.
Transfer the cereal mixture into the baking pan and spread evenly. You can use a spatula but my kids find it fun (gently!) to use a potato masher. At this point, I also like to sprinkle a little more strawberry dust and lemon zest on top, purely for appearance!
Allow to cool at room temperature for at least an hour before slicing into bars.
Note: Traditional Kellogg’s Rice Krispies aren’t gluten-free as they’re made with malt, but many store-brand crispy rice cereals are gluten-free. Nature’s Path makes crispy rice cereal that is also vegan, and you can use vegan butter and marshmallows too (I prefer Trader Joe’s marshmallows).
What’s your favorite Rice Krispies treat add-in? For years, mine was brown butter with sea salt. Got any other takes on childhood favorites? I’m listening!
P.S. Easy ice cream, and everyone’s beloved strawberry cake.
