My Pink Kitchen Mistake
I once tried to make pink frosting with beet juice. It turned everything purple. I still laugh at that.
That’s why I love this recipe. The strawberry jell-o gives it the perfect pink color. And a sweet, fruity taste. No purple surprises here. It matters because food should be fun. And a little pink treat can make any day brighter.
Why These Treats Are Special
These are not your usual rice krispie treats. The strawberry mix changes everything. Doesn’t that smell amazing? It reminds me of summer.
We add chocolate chips and salt too. The salt makes the sweet flavors pop. This matters because good food is about balance. Sweet, salty, and chewy all at once. What is your favorite sweet-and-salty snack? Tell me in the comments.
Let’s Make Them Together
First, spray your pan. The parchment paper is a lifesaver. It lets you lift the whole block out later.
Melt your butter and most of the marshmallows. Be careful, the bowl gets hot. Stir gently until it’s all smooth. Now, add the cereal, jell-o, and salt. Let it cool a bit. This is the secret step. It keeps our extra marshmallows from melting.
The Fun Part
After it cools, fold in the last marshmallows and chocolate chips. *Fun fact: “folding” just means stirring gently. You want to keep them whole.
Press the mix into your pan. Don’t press too hard. We want them to stay light and chewy. Now, sprinkle a few more chips and salt on top. Do you like more chocolate or more marshmallow in your treats?
Waiting is the Hardest Part
Let them cool completely. This takes patience. I know it’s hard to wait. But it’s worth it. They will slice so nicely.
Then, just enjoy. Store them in a tin at room temperature. They also freeze beautifully. Have you ever frozen a dessert to save for later? What was it?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| dairy-free salted butter | 1/2 cup (113g) | |
| mini marshmallows, divided | 10 cups (450g) | 8 cups for the base, 2 cups for the topping |
| gluten-free rice cereal | 6 cups (192g) | e.g., Rice Krispies |
| strawberry jell-o mix | 1 package (99g) | |
| vegan chocolate chips | 1/2 cup (50g) | |
| coarse sea salt | 1 teaspoon | |
| additional chocolate chips & coarse sea salt | for topping | optional |
My Strawberry Fields Treats
Hello, my dear. Come sit at the counter. I want to share a new treat with you. It reminds me of summer picnics. My granddaughter Lily helped me create this recipe. She can’t have gluten or dairy, you see. We wanted that classic, gooey Rice Krispie square. But we also wanted a pink, berry twist. Doesn’t that sound fun?
These are so simple to make. You just need one big bowl. The secret is the strawberry jell-o powder. It makes the whole kitchen smell like candy. Lily always licks the spoon. I still laugh at that. Are you ready to make some magic? Let’s begin.
Step 1: First, get your pan ready. Line an 8-inch square pan with parchment paper. Give it a little spray with non-stick spray. This makes it so easy to lift the treats out later. Trust me, you’ll thank yourself. Now, put your butter and 8 cups of marshmallows in a big bowl.
Step 2: Microwave the bowl for one minute. Be careful, the bowl will be warm. Stir it gently. Then microwave it for one more minute. Stir again until it’s all smooth and glossy. Doesn’t that smell amazing? It’s like a sweet, buttery cloud. (Hard-learned tip: Don’t walk away during microwaving. Marshmallows can puff up fast!).
Step 3: Now, pour in your rice cereal and that pink jell-o powder. Add the salt too. The salt makes the sweet taste even better. Stir it all together until every piece is pink. Let it sit for five minutes to cool a bit. This is a good time to taste a tiny bit. What does the strawberry powder remind you of? Share below!
Step 4: Here’s the fun part. Gently fold in the last 2 cups of marshmallows and the chocolate chips. Don’t stir too hard. We want to keep some fluffy marshmallow bits. It makes the texture wonderful. My Lily calls them “surprise pockets.”
Step 5: Press the mixture into your prepared pan. Use your hands or a spatula. Press it gently so it sticks together. If you like, sprinkle a few more chocolate chips and a pinch of salt on top. Now, the hardest part: waiting for it to cool completely before you cut it!
Cook Time: 15 minutes
Total Time: 1 hour (with cooling)
Yield: 9 large squares
Category: Dessert, Snack
Three Sweet Twists to Try
Once you know the basics, you can play. Here are some ideas from my recipe box. They are all so simple and delicious.
Birthday Cake Fun: Use vanilla pudding powder instead of jell-o. Add rainbow sprinkles with the chocolate chips.
Chocolate Berry Swirl: Use cherry jell-o. Swirl in two tablespoons of melted dairy-free chocolate before pressing into the pan.
Tropical Sunshine: Use orange jell-o. Fold in shredded coconut and dried pineapple bits instead of chocolate chips.
Which one would you try first? Comment below! I love reading your ideas.
Serving with a Smile
These treats are perfect all on their own. But sometimes, I like to make a moment special. For a party, cut them into small rectangles. Stick a lollipop stick in one end. Now you have a popsicle-style treat! You could also crumble one over a bowl of dairy-free vanilla ice cream. It’s so good.
What to drink? A cold glass of strawberry oat milk is just right. For the grown-ups, a glass of pink champagne or prosecco pairs wonderfully. The bubbles cut through the sweetness. Which would you choose tonight?
Keeping Your Treats Fresh and Fruity
These treats are best kept at room temperature. Just pop them in a sealed container. They will stay perfect for a week. You can also freeze them for a special treat later. Wrap each square tightly in plastic wrap first. Then place them all in a freezer bag.
I once forgot a batch on the counter overnight. They were a little hard the next day. But they were still tasty! This is why a good container matters. It keeps the treats soft and chewy for you.
Batch cooking saves you time for fun. You can make a double batch easily. Use a 9×13 inch pan instead. Then you have sweet snacks ready for days. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Is your mixture too sticky? Let it cool a bit more. The extra marshmallows and chips will not melt. I remember when I mixed them in too soon. It made a pink and chocolate swirl! It was still good.
Are the treats too hard to cut? Use a buttered knife. Press down gently to slice. This keeps the shape nice and clean. Are they falling apart? You did not press them firmly into the pan. Press them down well while the mix is still warm.
Getting the texture right builds your confidence. A perfect chew means you did it! And a pretty slice makes everyone smile. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these ahead of time? A: Yes! Make them a day or two before. They taste just as good.
Q: What if I don’t have strawberry jell-o? A: Try another flavor. Raspberry or cherry would be lovely.
Q: Can I double the recipe? A: Absolutely. Use a bigger pan, like a 9×13 inch one.
Q: Is the salt on top needed? A: It is optional. But it makes the sweet flavors pop. *Fun fact: A little salt makes sweet things taste sweeter!*
Q: Are they really gluten-free? A: Yes, if you use gluten-free rice cereal. Always check the box label. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these pink treats. Cooking is about sharing joy and sweet moments. I would love to see your creations. Show me your beautiful strawberry squares.
Have you tried this recipe? Tag us on Pinterest! Use our handle @ChloesCozyKitchen. Your photos make my day. Thank you for cooking with me today.
Happy cooking! —Chloe Hartwell.
Gluten-Free Dairy-Free Strawberry Rice Krispie Treats
Description
Easy, no-bake treats! These strawberry rice krispie treats are deliciously gluten-free and dairy-free. Perfect for parties and allergies.
Ingredients
Instructions
- Prepare an 8×8-inch baking pan with non-stick baking spray and parchment paper.
- In a large microwave-safe bowl, combine the butter and 8 cups of mini marshmallows and cook on high heat for 1 minute. Remove from the microwave and gently stir.
- Heat the butter and marshmallow mixture for one more minute in the microwave. Remove from the microwave and gently stir until entirely melted.
- Add in the rice cereal, strawberry jell-o mix, and salt and gently stir until combined. Allow the mixture to cool for 5 minutes.
- Gently fold in the remaining 2 cups of mini marshmallows and chocolate chips and mix until just combined.
- Place the mixture into the prepared pan and very gently spread and press down evenly.
- Top with additional chocolate chips and coarse sea salt if desired.
- Allow to fully cool and set before slicing. Enjoy!
Notes
- Store leftover treats in an airtight container at room temperature for up to 7 days or frozen for up to 6 months.
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