I’m on a bit of a freeze dried strawberry kick these days. While fresh are delicious and plentiful this time of year, they can be finicky in baking due to their high moisture content, so I tend to keep bags of freeze dried around no matter the season. Want a big burst of strawberry flavor in a cookie or cake or pastry without reformulating the recipe? Freeze dried strawberries to the rescue!
Now, we’re not actually baking today—just making a pan of Rice Krispies Treats—but freeze dried strawberries still give these sweets a huge punch of flavor. And that’s to say nothing of their berry pink color! Oh yes, these are about as strawberry as it gets.
Strawberry Rice Krispies Treats are a snap (…crackle…pop?) to put together. Their ingredients list is short and sweet, as is the amount of time you’ll need to make them. Like the classic recipe, these treats come together in a single pot on the stove in less than ten minutes.
Start by melting some butter with some crushed freeze dried strawberries and salt. Add some marshmallows and let them melt before folding in the Rice Krispies cereal and a cup of white chocolate chips. The white chocolate will mostly melt, leaving the treats with a creamy texture…and the occasional pocket of white chocolate nestled in all that strawberry crunch.
The most time consuming portion of this whole operation is waiting for the treats to cool enough to slice. I used an 8” square pan for thicker treats, so cooling takes a bit longer than it would if you went for a 9×13” pan. Whatever your preference, I highly encourage you to decorate the tops of your treats with more freeze dried strawberries and white chocolate chips—pretty food is just more fun to eat, ya know?!
Strawberry Rice Krispies Treats are perfect for picnics and cookouts, but quick and easy enough to whip up the minute a craving strikes. And, oh, the craving will strike.
Strawberry Rice Krispies Treats
makes one 8- or 9-inch square pan, about 16 treats
6 tablespoons unsalted butter, cut into pieces
1 1.2 ounce bag freeze dried strawberries (~1 1/2 cups pieces), pulverized
pinch of Kosher or sea salt
1 10-ounce bag marshmallows (mini or regular)
5 cups Rice Krispies cereal
1 cup white chocolate chips
For garnish (optional):
1/2 cup freeze dried strawberry pieces, whole
white chocolate chips
This recipe makes thick Rice Krispies treats. For thin treats, use a 9x13-inch pan.
Heavily butter an 8-or 9-inch square pan. Line with parchment, leaving overhang on two sides for removal.
Place butter and pulverized freeze dried strawberries in a medium heavy-bottomed pot. Place pot over medium heat, stirring frequently until butter is melted and strawberries have soaked much of it up. Add mini marshmallows and salt, and stir constantly until melted. Remove pan from heat and stir in Rice Krispies cereal. Fold in white chocolate chips.
Transfer cereal to prepared pan. Use greased implements or hands (be careful—the mixture is hot!) to press the mixture into an even layer. Immediately garnish by pressing in freeze dried strawberries and/or scattering on white chocolate chips. Let cool completely.
When ready to serve, run a thin knife along the edges of the pan for easy release. Use the parchment overhang to lift the treats onto a cutting board and use a sharp knife to slice them into squares. Serve.
Leftovers will keep in an airtight container at room temperature for up to 5 days. Freeze dried strawberry garnish will soften over time, but not in an unpleasant way.
Can you believe it’s Labor Day Weekend? I am stunned at how quickly this summer has gone by! It was a really great one for me: my entire immediate family visited over the course of three months and I got to go to my beloved 
One of my favorite memories from the last few months is my parents’ last-minute trip to NYC. Long story short: in late June, I was telling my mom about how much I loved The Ferryman and how I wished she could see it before it closed in couple of weeks…and six hours later, she and my dad had booked flights and a hotel, we’d been offered a front row seat to the East River fireworks display, and we had tickets to both The Ferryman (the day before it closed!) and Come From Away! My family are not terribly spontaneous people, so this was pretty wild.
The whole visit was a ball, and even though we were all exhausted by the last night, we decided to go for one last good meal. And so it was that I loaded my parents into a car and we took the short ride down to Red Hook for some harbor views (my favorite), 
This recipe is based off the scoop of Rice Krispies Treats-centric Snap Mallow Pop! that I had that night at the Red Hook location of 
Making a no-churn ice cream base is simple. At its most basic, it’s just folding whipped cream (for creaminess, heft and scoopability) into sweetened condensed milk (for sweetness and to prevent ice crystals from forming). I always throw in a little vanilla, and this time I added a cup of marshmallow fluff for big marshmallow flavor!
As far as the Rice Krispies Treats go, you can make whichever version of that recipe you like (if you go with the original recipe on the back of the box, I’d cut it in half). I tend to go rogue and keep mine to a 1:1:1 formula: 1 tablespoon butter, 1 cup mini marshmallows, 1 cup Rice Krispies cereal. Except in this case I double it, so 2:2:2…?
Once they’re made and cooled, pinch/pull the treats into small pieces. Those will get layered with the marshmallow ice cream base and then frozen.
And scooped. And eaten in a cup.
Or a cone. Or maybe both. It’s the last weekend of summer. Get wild. Eat ice cream twice.
e2 bakes brooklyn 