Strawberry Lychee Rice Crispies
Strawberry Lychee Rice Crispies
Ingredients
For the Strawberry Lychee Mixture
- 1 cup fresh strawberries, hulled and quartered
- 1/2 cup canned lychees, drained, roughly chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Rice Crispie Treats
- 4 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 1 teaspoon vanilla extract
- 6 cups Rice Krispies cereal
- 2 drops pink food coloring, optional
Instructions
- 1
Prepare the strawberry lychee mixture: In a small saucepan, combine the quartered strawberries, chopped lychees, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 8-10 minutes. Mash any larger pieces with a fork. Remove from heat and let cool completely.
⏱️ 15 min
- 2
Grease a 9x13 inch baking pan with butter or cooking spray. Set aside.
⏱️ 2 min
- 3
In a large pot or Dutch oven, melt the unsalted butter over low heat. Add the mini marshmallows and stir constantly until they are completely melted and smooth. Remove from heat.
⏱️ 5 min
- 4
Stir in the vanilla extract and pink food coloring (if using) into the melted marshmallow mixture until well combined.
⏱️ 1 min
- 5
Add the Rice Krispies cereal to the marshmallow mixture. Gently fold until the cereal is evenly coated.
⏱️ 2 min
- 6
Pour the cooled strawberry lychee mixture into the Rice Krispies. Fold gently to distribute the fruit throughout the cereal mixture, being careful not to overmix.
⏱️ 2 min
- 7
Transfer the mixture to the prepared baking pan. Using a buttered spatula or wax paper, gently press the mixture evenly into the pan. Do not press too firmly, as this can make the treats hard.
⏱️ 3 min
- 8
Allow the Rice Crispies to cool and set at room temperature for at least 1 hour, or in the refrigerator for 30 minutes, before cutting into squares.
⏱️ 60 min
- 9
Once set, cut into desired serving sizes and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Lychee Rice Crispies
For the Strawberry Lychee Mixture
- 1 cup fresh strawberries, hulled and quartered
- 1/2 cup canned lychees, drained, roughly chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Rice Crispie Treats
- 4 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 1 teaspoon vanilla extract
- 6 cups Rice Krispies cereal
- 2 drops pink food coloring, optional
Instructions
- 1
Prepare the strawberry lychee mixture: In a small saucepan, combine the quartered strawberries, chopped lychees, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 8-10 minutes. Mash any larger pieces with a fork. Remove from heat and let cool completely.
⏱️ 15 min - 2
Grease a 9x13 inch baking pan with butter or cooking spray. Set aside.
⏱️ 2 min - 3
In a large pot or Dutch oven, melt the unsalted butter over low heat. Add the mini marshmallows and stir constantly until they are completely melted and smooth. Remove from heat.
⏱️ 5 min - 4
Stir in the vanilla extract and pink food coloring (if using) into the melted marshmallow mixture until well combined.
⏱️ 1 min - 5
Add the Rice Krispies cereal to the marshmallow mixture. Gently fold until the cereal is evenly coated.
⏱️ 2 min - 6
Pour the cooled strawberry lychee mixture into the Rice Krispies. Fold gently to distribute the fruit throughout the cereal mixture, being careful not to overmix.
⏱️ 2 min - 7
Transfer the mixture to the prepared baking pan. Using a buttered spatula or wax paper, gently press the mixture evenly into the pan. Do not press too firmly, as this can make the treats hard.
⏱️ 3 min - 8
Allow the Rice Crispies to cool and set at room temperature for at least 1 hour, or in the refrigerator for 30 minutes, before cutting into squares.
⏱️ 60 min - 9
Once set, cut into desired serving sizes and enjoy!
⏱️ 1 min