Strawberry Shortcake Rice Krispie Treats
These strawberry shortcake Rice Krispie treats come together in 25 minutes with white chocolate, strawberry jam, and a trick that makes them taste like the real thing. No oven required, no complicated steps, just a pan of bars that disappear fast.
Equipment
- 9×13-inch baking dish
- Large saucepan (at least 4 quarts)
- Silicone spatula
- Parchment Paper
- Small offset spatula or butter knife
Ingredients
- 6 cups Rice Krispies cereal (or any crispy rice cereal)
- 10 oz marshmallows (about 4 cups mini or 40 large)
- 3 tbsp unsalted butter
- 1/2 cup white chocolate chips (preferably Ghirardelli or Guittard)
- 1/3 cup strawberry jam or preserves (seedless if possible)
- 1/2 tsp vanilla extract
- 1 pinch salt (optional but recommended)
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving an overhang on two sides. Lightly grease the parchment with butter or cooking spray.
- In a large saucepan over medium-low heat, melt the butter completely. Add the marshmallows and stir constantly until smooth and fully melted, about 3-4 minutes. Remove from heat immediately.
- Add the vanilla and white chocolate chips. Stir gently until mostly melted, leaving some small chunks for texture.
- Add the Rice Krispies all at once. Fold with a silicone spatula until all cereal is coated.
- Pour mixture into prepared dish. Spread in an even layer without packing down. Drop spoonfuls of strawberry jam on top and swirl with a butter knife to create ribbons.
- With a piece of parchment paper on top (or greased hands), gently press the mixture into an even layer. Do not press hard.
- Let pan sit at room temperature for at least 15 minutes, or refrigerate for 10 minutes. Use parchment overhang to lift block onto cutting board, then slice into squares.
Notes
Don’t skimp on white chocolate quality; use chips with real cocoa butter. Swirl the jam, don’t mix it in. Let bars set fully before cutting. Grease your knife for clean cuts. Store in airtight container at room temperature for up to 5 days, or freeze for up to 2 months.