Breaking news (or maybe I’m just wildly behind on my cereal information): Rice Krispies now come in strawberry. You’re welcome, America.
Seriously though, they are delicious. And they made the perfect Valentine-themed treat for my favorite little Maryland girls, Mo and Margo, this week. Off they shipped, carefully tucked into a container lined with waxed paper so, I hope, they didn’t arrive in one enormous lump. This recipe, which I found at Cookies and Cups and simply adapted to use strawberry Krispies instead of regular, was incredibly easy to make. They’re an extra-marshmallowy variety, which I find ships better than standard recipes.
Ingredients
- 5 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 10 cups miniature marshmallows
- 6 cups Strawberry Krispies
Preparation
Line a 9 x 9 pan with foil, extending the foil over the sides, and lightly spray with vegetable oil.
In a large pot, melt butter and salt over medium heat. Add 8 cups miniature marshmallows, stirring until completely melted. Remove from heat and stir in Krispies, coating completely, then stir in remaining 2 cups miniature marshmallows.
Press mixture into prepared pan and smooth out the top to create an even layer using a spatula that’s coated in vegetable oil spray. Allow to cool to room temperature; once completely cool, lift out of pan and cut into squares.
Makes 16.
amy bakes in the 'burgh 