Strawberries and Cream Rice Krispie Bars (Small Batch)
Brown butter rice krispie bars with extra marshmallows, freeze dried strawberries, and a splash of vanilla bean extract. A smaller batch for your snacking needs.
Servings: 6 bars*
Equipment
- 1 9x5 loaf pan (or similar sized dish)
Ingredients
- 3 T butter
- 4 c mini marshmallows
- 1/4 tsp vanilla bean paste**
- pinch sea salt
- 3 c Rice Krispies
- 1 c mini marshmallows
- 3/4 c freeze dried strawberries***
Instructions
- Grease a 9"x 5" loaf pan or similar sized dish. Line with parchment paper, allowing 2 sides to hang over the edge of the pan (these will act as handles to pull the bars out of the pan), and grease the parchment paper.
- Measure out your Rice Krispies into a large mixing bowl, and mix in the 1 c of mini marshmallows and the 3/4 c freeze dried strawberries. Set aside.
- In a large saucepan, melt the butter on low-medium heat. Continue to cook, swirling the pan from time to time so the butter heats evenly. Cook until butter is a nutty brown color (see this post on browning butter for more detailed instructions).
- Add the 4c of mini marshmallows, stirring until they are completely melted. Remove from heat and stir in the vanilla bean paste and sea salt.
- Pour marshmallow mixture into the bowl of Rice Krispies, marshmallows, and strawberries, stirring quickly until all is coated. Then immediately pour the mixture into the prepared pan and press down firmly with your hands (grease your hands if the mixture is too sticky).
- Allow bars to cool for at least 30 minutes, then cut and serve! Store leftovers at room temperature in an airtight container.