Recipes
May 19, 2020
The flavors of summer and strawberry shortcake have found their way into your favorite crunchy childhood treat. We decreased the amount ...
- Level: Easy
- Total: 40 min (includes setting time)
- Active: 20 min
- Yield: 9 bars (1 bar per serving)
Ingredients
Nonstick cooking spray
3 tablespoons unsalted butter
2 cups mini marshmallows
Pinch of kosher salt
1/4 cup almond butter
1/2 teaspoon pure vanilla extract
4 cups crispy rice cereal
1 1/4 cups freeze-dried strawberries (about 3/4 ounce), crushed
1/2 cup white chocolate chips
Directions
- Spray an 8-inch square baking pan and a wooden spoon with cooking spray.
- Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt and stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Stir in the almond butter and vanilla.
- Add the rice cereal and strawberries and stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chips. (They will melt slightly.)
- Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container up to 2 days.
Cook’s Note
Freeze-dried strawberries deliver an intense berry flavor plus a satisfying crunch. Look for them at the supermarket where raisins and other dried fruits are sold. Try spraying your hands with cooking spray before pressing the cereal into the pan to cut down on sticking.
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