Strawberry Crunch Rice Krispie Treats (Print Version)

# Ingredients:

→ For the Rice Krispie Base

01 - 6 cups Rice Krispies cereal
02 - 5 cups mini marshmallows, plus 1 extra cup for folding in
03 - 8 tablespoons unsalted butter (1 stick)
04 - 1 teaspoon vanilla extract
05 - 1/2 cup marshmallow fluff (for topping)

→ For the Strawberry Crunch

06 - 1 package (3 oz) strawberry jello powder (not prepared)
07 - 1 package (3.4 oz) vanilla instant pudding powder (not prepared)
08 - 8 tablespoons unsalted butter (1 stick), divided
09 - 1/2 cup all-purpose flour, divided

# Instructions:

01 - In a small bowl, combine the strawberry jello powder, 4 tablespoons of softened unsalted butter, and 1/4 cup of flour. Use a fork or your fingers to mix everything together until thoroughly combined. The mixture should resemble coarse crumbs with the butter evenly distributed.
02 - In a separate small bowl, combine the vanilla pudding powder, the remaining 4 tablespoons of softened butter, and the remaining 1/4 cup of flour. Mix until well combined, just like you did with the strawberry mixture. These two mixtures will create that classic strawberry shortcake ice cream bar flavor contrast.
03 - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread both the strawberry and vanilla mixtures onto the baking sheet, keeping them mostly separate but not worrying if they touch a bit. Press down on each mixture to compact it slightly. Bake for 7-8 minutes, or until the edges start to bubble. The mixtures will still be soft when you remove them from the oven.
04 - Allow the baked mixtures to cool on the baking sheet for about 10 minutes, then transfer the entire parchment paper with the crumbles to the refrigerator. Chill for about 2 hours, or until completely firm and cooled. This step is essential for achieving the right texture in your strawberry crunch.
05 - Once the mixtures are completely cooled and firm, break them into pieces and transfer to a food processor or blender. Pulse until the mixture resembles coarse crumbs - similar to the coating on a strawberry shortcake ice cream bar. Don't over-process; some texture is good! Transfer the strawberry crunch to a container and place in the freezer until you're ready to use it.
06 - In a large saucepan, melt the 8 tablespoons of butter over medium-low heat. Once completely melted, add 5 cups of mini marshmallows and stir constantly. Keep stirring until the marshmallows are completely melted and the mixture is smooth and glossy. This usually takes about 3-4 minutes.
07 - Stir in the vanilla extract, mixing well to incorporate it throughout the marshmallow mixture. Then immediately remove the saucepan from the heat - continuing to cook the mixture can make the final treats too hard.
08 - Working quickly, add all 6 cups of Rice Krispies cereal and the remaining 1 cup of mini marshmallows to the melted marshmallow mixture. Gently fold everything together until the cereal is completely coated and the extra marshmallows are distributed throughout. The fresh marshmallows will stay partially intact, creating pockets of extra gooeyness.
09 - Add 1 cup of your prepared strawberry crunch mixture to the Rice Krispie mixture. Fold it in gently but thoroughly to distribute the strawberry flavor and color throughout the treats. Work quickly as the mixture will begin to set as it cools.
10 - Line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal later. Transfer the Rice Krispie mixture to the prepared dish. Very gently press it into an even layer - the key word is GENTLY. Pressing too hard will make your treats dense and hard instead of light and gooey. Use a piece of parchment paper or butter your hands to prevent sticking.
11 - Place the marshmallow fluff in a microwave-safe bowl and heat it in 5-second intervals, stirring between each, just until it's smooth and pourable. Drizzle the warm marshmallow fluff over the top of the treats. Then immediately sprinkle the remaining 1/4 cup of strawberry crunch over the fluff so it sticks before the fluff sets.
12 - Allow the treats to cool and set completely at room temperature, which takes about 30 minutes. Once set, use the parchment paper overhang to lift the entire slab out of the pan, and cut into squares with a sharp knife. For cleaner cuts, lightly butter your knife between slices. Serve and enjoy these nostalgic, delicious treats!

# Notes:

01 - These treats combine the nostalgic flavors of Good Humor Strawberry Shortcake ice cream bars with classic Rice Krispie treats for a unique and delicious dessert.
02 - The homemade strawberry crunch is what makes these special - it adds both flavor and that distinctive strawberry shortcake ice cream bar texture everyone loves.
03 - For the best texture, remember not to press the mixture too firmly into the pan. Just enough pressure to hold it together will keep your treats gooey rather than dense.

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