My mother hates anything that isn’t chocolate (a story I’ve told here again and again). So we never really had Rice Krispie treats in the house when we were growing up. “Vanilla?” she’d ask. “What’s the point in that?” Well here’s the point: those treats are the perfect canvas for other flavors. I pulverized lots of freeze dried fruit and baked up many colorful batches of these and I can’t pick a favorite! I guess you’ll just have to weigh in ;)
Makes on 9x13 pan
¼ cup Butter, Shortening, or Coconut Oil
16 ounces Marshmallows
2.5 ounces Freeze Dried Raspberries, Mango, or Blueberries pulverized (about 1 cup for the raspberries, ¾ cup for the mango, or ½ cup for the blueberries)
6 cups Krispie Rice Cereal
Dried Mango and Dried Pineapple slices for garnish
Heat butter in large stock pot over medium-low heat until melted.
Add marshmallows, stir frequently until melted. It will be smooth and loose when ready.
Add pulverized fruit to marshmallow, stir quickly to combine.
Take pot off heat, add cereal. Stir quickly to incorporate completely.
Press marshmallow mixture into greased 9x13 baking dish. Smooth top with wet spatula. Allow treats to set for at least 2 hours.
When treats are cool to the touch, cut into squares and serve.