Ingredients
Equipment
Method
- Step 1: Grease a 9x13-inch baking dish with about 1 tablespoon of butter, coating the bottom and sides well. Finely dice 2 cups of strawberries into 1/4-inch pieces. Measure out rice cereal and white chocolate chips.
- Step 2: In a large pot over medium heat, melt 3/4 cup unsalted butter. Add marshmallows and stir constantly with a heatproof spatula or wooden spoon until completely melted and smooth, about 3 to 4 minutes. Remove from heat.
- Step 3: Quickly add 8 cups rice cereal to the melted marshmallow mixture. Stir gently but thoroughly to coat evenly. Fold in 2 cups white chocolate chips, diced strawberries, and 1 teaspoon vanilla extract.
- Step 4: Transfer mixture to prepared baking dish. Using a buttered spatula or buttered hands, press mixture down firmly and evenly to ensure treats hold together and slice cleanly.
- Step 5: Let the treats cool at room temperature for at least 30 minutes to firm up.
- Step 6: Melt remaining 1/2 cup white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring well between each, until smooth and glossy. Drizzle melted white chocolate over cooled treats in a zigzag or swirl pattern.
- Step 7: Scatter remaining 1/2 cup fresh strawberry slices over the top, pressing lightly so they stick. Let the chocolate drizzle set for 5 to 10 minutes at room temperature or refrigerate to speed up setting.
- Step 8: Once set, cut into squares and serve immediately. Store leftovers as desired.
Notes
Use salted butter if preferred but reduce added salt. Mini marshmallows can be used for a lighter texture. Substitute other crispy cereals or chocolates as desired. Store treats at room temperature up to 2 days, refrigerate up to 4 days, or freeze for up to 3 months.