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Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Chocolate-Covered Strawberry Crispy Rice Treats
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- Level: Easy
- Total: 1 hr 10 min (includes cooling and setting times)
- Active: 30 min
- Yield: 24 treats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 157
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 128 mg
The flavors of chocolate-dipped strawberries make these crispy rice treats a nostalgic standout. Freeze-dried strawberries do double duty in these chewy bars: crushed into a powder, they flavor the marshmallow base and give it a pretty pink hue, while chopped pieces add little pops of tart fruit throughout. Each square is partially dipped into melted semisweet chocolate, adding a rich contrast to the sweet, chewy marshmallow and cereal. A sprinkle of flaky salt is the ultimate finish.
- Level: Easy
- Total: 1 hr 10 min (includes cooling and setting times)
- Active: 30 min
- Yield: 24 treats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 157
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 128 mg
Ingredients
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Directions
- Line a 9-by-13-inch baking pan with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
- Place 2 cups of the freeze-dried strawberries in a zip-top resealable bag. Close the bag and crush the strawberries with a rolling pin or the bottom of a heavy pot until mostly powdered. Roughly chop the remaining 1 cup strawberries. Set aside.
- Melt the butter in a large pot over medium-low heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the crushed strawberries and kosher salt. Working quickly, add the cereal and chopped strawberries and stir with a rubber spatula until evenly coated.
- Transfer the cereal mixture to the prepared baking pan. Spray your hands with cooking spray and use them to lightly press the mixture into an even layer. Let cool at room temperature for about 30 minutes.
- Meanwhile, combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is mostly melted, about 1 minute total. Stir until completely smooth.
- Use the foil overhang to lift the cooled treats out of the baking pan. Cut into 24 equal squares. Line a baking sheet with parchment paper. Working with one square at a time, dip one bottom corner into the chocolate at a diagonal, coating just the corner and part of the bottom and side. Lift the square and let the excess chocolate drip off, then gently scrape the dipped edge against the side of the bowl for a neat finish. Place on the prepared baking sheet and sprinkle the chocolate with flaky salt if using.
- Refrigerate the treats until the chocolate is set, about 10 minutes. Store in an airtight container for up to 3 days.
