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Strawberry Crunch Rice Crispie TreatsStrawberry Crunch Rice Crispie Treats

Strawberry Crunch Rice Crispie Treats

For a summer sweet treat, grab a box of Heinen’s Fan Favorite Rice Crispies Cereal and whip up nostalgic Rice Crisipie Treats featuring a homemade strawberry crunch made from Jell-O and vanilla pudding mix. Each bite has the classic chewy sweetness of a beloved rice crispie treat with a satisfying, slightly tart punch from the strawberry crunch.
Megan Weimer
Megan Weimer
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Recipe - Heinen's of Strongsville
Strawberry Crunch Rice Crispie Treats
Strawberry Crunch Rice Crispie Treats
Prep Time10 Minutes
0
Cook Time21 Minutes
Ingredients
3 oz. package Strawberry Jell-O (For the Strawberry Crunch)
3 oz. package Cook & Serve Vanilla Jell-O pudding mix (For the Strawberry Crunch)
½ cup all-purpose flour (For the Strawberry Crunch)
½ cup Heinen’s unsalted butter, melted (For the Strawberry Crunch)
1 stick Heinen’s unsalted butter (For the Rice Crispie Treats)
7 cups mini marshmallows (For the Rice Crispie Treats)
1 tsp. vanilla extract (For the Rice Crispie Treats)
½ tsp. salt (For the Rice Crispie Treats)
6 cups Heinen’s Rice Crispies Cereal (For the Rice Crispie Treats)
Blue sprinkles (optional) (For the Rice Crispie Treats)
Directions
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the strawberry Jell-O, ¼ cup all-purpose flour and ¼ cup melted butter. Set aside.
  3. In another small bowl, whisk together the vanilla pudding mix, remaining ¼ cup of flour, and remaining ¼ cup melted butter. Set aside.
  4. Pour the strawberry mixture onto half of the lined baking sheet and the vanilla mixture on the other half. Press both sides down firmly.
  5. Bake for 7-9 minutes, or until the edges begin to bubble. Remove from the oven and let cool for 1-2 hours.
  6. Once cool, pour into a medium-size mixing bowl and whisk together until combined. Store in the freezer until ready to use.
  7. Grease a 9×9 baking pan, or line it with parchment paper. Set aside.
  8. In a large pot over medium heat, melt the butter. Swirl occasionally so it cooks evenly.
  9. Add 6 cups of mini marshmallows (reserve 1 cup), vanilla and salt to the pot. Place the pot back on the heat and mix with a wooden spoon until the marshmallows are completely melted.
  10. Gently fold in the rice crispies and reserved cup of mini marshmallows until completely coated in marshmallow.
  11. Mix in 1 ½ cups of the reserved strawberry crunch.
  12. Transfer the mixture to the prepared baking pan, pressing it into an even layer with a rubber spatula or offset spatula. Allow to set at room temperature for at least 1 hour.
  13. After the bars have cooled, remove them from the pan and grease a large, sharp knife with oil. Slice into 16 pieces.
  14. Add blue sprinkles on top, if desired, and enjoy!
10 minutes
Prep Time
21 minutes
Cook Time
0
Servings

Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the strawberry Jell-O, ¼ cup all-purpose flour and ¼ cup melted butter. Set aside.
  3. In another small bowl, whisk together the vanilla pudding mix, remaining ¼ cup of flour, and remaining ¼ cup melted butter. Set aside.
  4. Pour the strawberry mixture onto half of the lined baking sheet and the vanilla mixture on the other half. Press both sides down firmly.
  5. Bake for 7-9 minutes, or until the edges begin to bubble. Remove from the oven and let cool for 1-2 hours.
  6. Once cool, pour into a medium-size mixing bowl and whisk together until combined. Store in the freezer until ready to use.
  7. Grease a 9×9 baking pan, or line it with parchment paper. Set aside.
  8. In a large pot over medium heat, melt the butter. Swirl occasionally so it cooks evenly.
  9. Add 6 cups of mini marshmallows (reserve 1 cup), vanilla and salt to the pot. Place the pot back on the heat and mix with a wooden spoon until the marshmallows are completely melted.
  10. Gently fold in the rice crispies and reserved cup of mini marshmallows until completely coated in marshmallow.
  11. Mix in 1 ½ cups of the reserved strawberry crunch.
  12. Transfer the mixture to the prepared baking pan, pressing it into an even layer with a rubber spatula or offset spatula. Allow to set at room temperature for at least 1 hour.
  13. After the bars have cooled, remove them from the pan and grease a large, sharp knife with oil. Slice into 16 pieces.
  14. Add blue sprinkles on top, if desired, and enjoy!