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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.

Grease a 9x13 inch baking pan with butter or cooking spray. Set aside.

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.

Stir in the vanilla extract and pink food coloring (if using) into the melted marshmallow mixture until well combined.

Add the Rice Krispies cereal to the marshmallow mixture. Gently fold until the cereal is evenly coated.

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.

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.

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.

Once set, cut into desired serving sizes and enjoy!


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.

Grease a 9x13 inch baking pan with butter or cooking spray. Set aside.

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.

Stir in the vanilla extract and pink food coloring (if using) into the melted marshmallow mixture until well combined.

Add the Rice Krispies cereal to the marshmallow mixture. Gently fold until the cereal is evenly coated.

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.

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.

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.

Once set, cut into desired serving sizes and enjoy!
