Treat No. 3 is inspired by my inability to control my excitement for new and fun things in the grocery store. There was definitely an audible squeal of excitement when my eyes locked onto a corrugated display at my neighborhood grocery store. Strawberry Rice Krispies!!! I was on the phone with my mom as my excitement bubbled to the surface. “What was that about?” She asked, and my response was, “Freaking Strawberry Rice Krispies!!” Although my actual statement was not as PG as what I posted, but you get the idea.

I immediately raced home and began making dinner and Rice Krispy treats. If you can find them at your local grocer, please buy them. We have tried to find them since, and no grocery store in two states has them (my mom has also been looking in Louisiana). It results in a much better strawberry treat than using those oddly, pale pink strawberry marshmallows. They are sweet, crispy, and undeniably strawberry!!

Every time I make Rice Krispy Treats, I add a little extra vanilla paste and 1 extra TBSP of unsalted butter. The vanilla helps round out the flavor and the extra butter keeps the treats gooey but solid. I hate nothing more than to bite into a Rice Krispy and feel like I’m going to chip a tooth.

For the final step and what may be considered of moment of over-achieving, I used a large heart shaped cookie cutter to cut the treats. It makes the finished dessert. Look that much more special and Valentine’s-centric. Please try these, they will rock your word. Also, if you find the Strawberry Rice Krispies, let me know who has them. You should probably buy a couple of boxes just Incase.

Strawberry Rice Krispy Treats

6 Cups Strawberry Rice Krispies

4 Cups Mini Marshmallows

1 ½ TSP Vanilla Paste

4 TBSP Unsalted Butter

Procedure:

1. In a large pot (8qt) over medium heat, melt the butter.

2. Add the vanilla paste and mini marshmallows, stir constantly to melt down the marshmallows. Heat the mixture until it is completely smooth and pulls from the sides of the pot.

3. Fold in the cereal and stir until completely combined. Don’t get too aggressive with it, too much stirring with destroy the cereal.

4. Pour the mixture out into a buttered 9×13 baking dish. I find glass works best. Smooth the mixture out to the edges of the pan and very lightly press the mixture down. Be mindful to not over compact the treats. They are a dessert, not a building component (a.k.a bricks).

5. Once the treats have cooled, remove them from the pan and cut. If using a cookie cutter, coat the cutter in butter to make it quick release.