Description
These strawberry rice krispie treats are a fun twist on a nostalgic childhood classic, and loaded with crushed strawberries, honey, and tahini for the ultimate no-bake summer treat!
Ingredients
Scale
- 5 cups (200 g) brown rice cereal
- 2 cups (1.2 oz or 34 g) freeze-dried strawberries*
- 3/4 cup (195 g) honey
- 3/4 cup (140 g) tahini
- 1/2 tsp ground vanilla or vanilla bean paste
- 1/4 tsp kosher salt
Instructions
- Prep the pan. Line a 9×9 square pan with parchment paper.
- Prep the cereal. Crush the strawberries in a mortar and pestle or with whatever you’ve got until the strawberries are a mix of tiny pieces and strawberry powder. If you’re using the Trader Joe’s freeze-dried strawberries, the bag is exactly 1.2 oz, so I just crush the strawberries in the bag before opening. Mix together in a large bowl with the rice cereal and set aside.
- Make the syrup mixture. In a saucepan or pot, add the honey, tahini, vanilla, and salt. Heat on low heat until it’s warm and starts to bubble gently.
- Mix, pack, and freeze. Pour the syrup mixture over the cereal and fold together with a rubber spatula. Pour the mixture into the prepared pan and spread into an even layer. Using a measuring cup or glass, firmly pack the rice krispie treats down to compress them. Cover with plastic wrap and freeze for 1 hour until set.
- Cut and store. Cut the rice krispie treats into 16 squares and store them in a glass container in the fridge or freezer for up to 1 week.
Notes
*Feel free to use 1 1/2 cups (25 g or .9 oz) freeze-dried strawberries if you want a more subtle strawberry flavor.