I can’t believe we’re already here at #9 for my “10 Cookies for Valentine’s Day” series! Although I don’t think these are technically cookies, I think they’re a perfect fit for adding a bit of fun variety to our mix. It’s also a great no-bake option, which is always a win! My easy strawberry rice krispie treat hearts are quick and simple, and have a little extra flair with that tart strawberry flavor mixed in with our usual sweet krispie treats.

Also, we’ve made them into hearts, which is perfect for Valentine’s Day! These are perfect to make ahead and store in little baggies for any upcoming parties or even an easy and tasty gift for friends and family.

Jump to Recipe

4 ingredients is all you’ll need

That’s right! You only need 4 ingredients, and you won’t have to flip on the oven for even a second with these easy strawberry rice krispie treat hearts! I’ll share every step of the way below, but here’s what you’ll need to get started:

Ingredients for strawberry rice krispie treats

It’s basically our typical rice krispie treat usual suspects, but with a fun strawberry twist! Here’s what you’ll need:

  • Butter – I used unsalted, and you don’t need to melt or soften anything beforehand. Just toss it into your giant pot on the stove to melt.
  • Marshmallows – I typically use mini marshmallows for my rice krispie treats. You can use the jumbo ones, but I’ve noticed they make a more dry rice krispie because the butter melts away while waiting for the jumbo mallows to melt in the pot – hence, more dry. So use the little ones and you’ll have a more gooey and soft treat. I love having pockets of marshmallow that I can see, so reserve a cup of mallows at the beginning, and toss them in at the end.
  • Freeze Dried Strawberries – I used an entire package, which was about 1 oz. If your package is a little more than that, you should be fine. You’ll pulse it into a powder and toss it right into your mix. If you want more strawberry bits that are bigger, just don’t pulse it as much in the food processor.
  • Rice Krispie Cereal – Any brand is fine, and you’ll have leftovers for breakfast cereal!

How to make strawberry rice krispie hearts

The steps are simple, but need to be done quickly after the last, so don’t get distracted, and stay the course, my friend, until they’re done.

Melt the butter in a large pot.

Add in the mallows and melt them until all you see is a white buttery goo. Make sure to reserve that one cup of mallows to toss in later.

Toss in the freeze dried strawberries and stir.

Turn off the heat and add in the rice krispies, then toss in that reserved cup of mallows.

Press the krispies onto a prepped cookie sheet. A swipe of shortening is all it takes to keep them from sticking to the pan! Let dry for 10 minutes.

Use the heart cookie cutter to make little hearts, or just slice them into squares! Eat allll the scraps, haha.

Do I have to make them into heart shapes?

Nope! You can leave them in the pan and slice them into squares, triangles, rectangles, or whatever shape you’d like. I used my heart cookie cutter from this set for Valentine’s Day.

How to I keep them soft?

The secret for making soft rice krispie treats is in the ratios of butter/mallow/krispies. You’re already set up for success in the ingredients.

Also, not overcooking or over-stirring them on the stove. Once you’ve melted the butter, add in the mallows. Once the mallows have melted, add in everything with the heat off. Over stirring and overcooking will make them dry and too crunchy.

Store them in an airtight container after you’ve sliced them up. This will keep them soft for days!

Can I add on decorations for more variation?

Yes! Drizzle on some melted white chocolate, toss in some Valentine’s Sprinkles, add them on a stick for a “cake pop” look, or press the mixture into a mold for a different shape if you’d like. It’s up to you!

Here’s a quick video of the process:

As always, I’d love to see your Baking with Blondie inspired bakes! Make sure to tag me @bakingwithblondie or #bakingwithblondie on social media so I can join in on all the fun!

Happy Baking!

xo, Mandy

Get the Recipe: Easy Strawberry Rice Krispie Treat Hearts

Easy Strawberry Rice Krispie Treat Hearts made with freeze dried strawberries, rice krispie cereal, marshmallows, and a little bit of melted butter. So easy to make and such a tasty little treat for Valentine's Day!
Servings: 24 hearts, depending on the size of your cookie cutter
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 6 Tablespoons unsalted butter
  • 8 cups mini marshmallows, divided , (save one cup to toss in at the end)
  • 1 oz bag freeze dried strawberries, pulsed to a fine powder in a food processor
  • 6 cups rice krispie cereal

Equipment

  • large pot
  • rubber spatula
  • cookie sheet wiped with shortening
  • Parchment Paper
  • heart cookie cutter

Instructions
 

  • Prep a large cookie sheet with a swipe of shortening to prevent sticking, set aside.
  • In a large pot over medium heat, melt the butter.
  • Add in 7 cups of the mini marshmallows (save the last cup for later), and stir with a spatula until they all melt, about 1 minute.
  • Add in the freeze dried strawberry powder, and stir.
  • Turn off the heat, add in the rice krispie cereal, and stir the mixture until everything is coated in the melty marshmallows. Toss in the reserved cup of marshmallows and gently stir them in (these won't melt in all the way, so they'll look like little pockets of white marshmallow in your krispie treats!).
  • Immediately spread out the strawberry rice krispies in the prepared sheet pan and spread it flat. I used a little bit of shortening on my clean hands to help press everything down flat. Let the krispie treats cool for about 10-15 minutes to slightly firm. (Tip: this may be a good time to add some water to your big pot in the sink to soak for easy cleanup!)
  • Flip the strawberry rice krispie treat sheet out onto a sheet of parchment paper.
  • Use a heart cookie cutter to cut out hearts close to each other on the sheet of rice krispies. The amount of hearts you can get out of this sheet will depend on how big your cookie cutter is.
  • Enjoy! I stored mine in a giant gallon ziploc bag and they've stayed fresh and soft for a few days!
Author: Mandy Merriman – Baking with Blondie