Brown Rice Crispy Treats W Strawberries Recipe

If you’re anything like me and have an insatiable craving for a unique twist on a nostalgic treat, you’re going to love what I’ve whipped up! These crispy brown rice squares with freeze-dried strawberries bring a deliciously modern flair to a classic favorite—making snack time feel like a grown-up indulgence with a playful nod to the past.

Creating treats that combine fun flavors with wholesome ingredients is my passion. My Brown Rice Crispy Treats with Strawberries are a testament to this.

With the buttery richness, a touch of natural sweetness from honey, and the delightful crunch of brown rice cereal, these treats are elevated by freeze-dried strawberries. If I were to describe them in one word, it would be “delightful.” The hint of vanilla rounds off every bite, making it a delicious, vaguely nostalgic treat with a nutritious twist.

Brown Rice Crispy Treats W Strawberries Recipe Ingredients

• Unsalted Butter: Adds richness and a creamy texture.
• Marshmallows: Sweetens and binds the mixture together.
• Honey: Natural sweetener with floral notes.
• Vanilla Extract: Enhances flavor with a warm aroma.
• Brown Rice Cereal: Provides a healthier, whole-grain crunch.
• Freeze-Dried Strawberries: Tart and sweet, high in fiber and nutrients.

Brown Rice Crispy Treats W Strawberries Recipe Ingredient Quantities

• 3 tablespoons unsalted butter
• 1 package (10 oz) marshmallows
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 6 cups crispy brown rice cereal
• 1 cup freeze-dried strawberries

How to Make this Brown Rice Crispy Treats W Strawberries Recipe

1. Start preparations by taking a 9×13 inch baking dish. You have the option to either line it with parchment paper or lightly grease the insides to prevent any sticking.

2. In a large saucepan, melt the butter over low heat until it is completely liquefied and smooth.

3. Combine the marshmallows with the melted butter, stirring continuously until the marshmallows are completely melted and mixed with the butter.

4. Mix in the honey and vanilla extract and the melted marshmallow mixture, being certain that all the ingredients are blended well.

5. Take the pan off the heat and quickly add the crispy brown rice cereal, stirring until the cereal is well coated with the marshmallow mixture.

6. Carefully mix the freeze-dried strawberries into the mixture, distributing them evenly.

7. Pour the mixture into the ready baking dish, using a spatula to spread it evenly across the dish.

8. For uniformity, gently press the mixture into the dish, using the back of a spatula or lightly greased hands.

9. Let the mixture cool and set at room temperature to be at least one hour, or until it is firm.

10. After firmly establishing, use a sharp knife to slash the delicacies into squares, and present. Relish!

Brown Rice Crispy Treats W Strawberries Recipe Equipment Needed

1. 9×13 inch baking dish
2. Parchment paper (optional)
3. Large saucepan
4. Stirring spoon or spatula
5. Measuring spoons
6. Liquid measuring cup
7. Spatula for spreading
8. Knife

FAQ

• Can I use regular rice cereal instead of brown rice cereal?Certainly, it’s possible to use regular rice cereal as a stand-in, but there’s something about brown rice cereal that imparts a unique texture and set of nutritional bonuses.
• How do I prevent the treats from sticking to the pan?Before pressing the mixture into the pan, line it with parchment paper or lightly grease it with butter or non-stick spray.
• Can I use fresh strawberries instead of freeze-dried?For this recipe, it is better to use freeze-dried strawberries because fresh strawberries have an excessive amount of moisture and can cause the treats to be wet and mushy.
• How long do these treats last?Store at room temperature in an airtight container, and they should stay fresh for 3 days.
• Can I add chocolate to this recipe?You can fold mini chocolate chips into the treats or drizzle melted chocolate over them for a tasty variation.
• Is it necessary to use honey?If you would rather not use honey, that is perfectly fine; just know that the texture of your finished product might change ever so slightly. Honey adds flutter and sweet flavor, and it helps bind the ingredients together in this Syrian dish called
  makloubeh.
• Can I reduce the amount of butter?Cutting back on butter might make the treats less rich and chewy, but you can play with the amounts and reduce them even more.

Brown Rice Crispy Treats W Strawberries Recipe Substitutions and Variations

Coconut oil or plant-based butter can be used as a substitute for unsalted butter, creating a dairy-free option.
Marshmallows: Substitute with marshmallow crème or melted honey and nut butter for a different texture.
Agave syrup or maple syrup can be used as substitutes for honey.
Vanilla extract: Substitute with almond extract for a nutty flavor. If almond extract is unavailable, just leave it out.
Substitute freeze-dried strawberries with freeze-dried raspberries or dried, chopped cranberries.

Pro Tips

1. *Prepare the Pan with Parchment*: Line your baking dish with parchment paper, leaving some overhang on the sides. This makes it easier to lift the entire set mixture out of the pan for cutting, ensuring neat and uniform squares.

2. *Use Fresh Marshmallows*: Ensure that your marshmallows are fresh, as older marshmallows might not melt as smoothly, leading to uneven texture in your treats.

3. *Low and Slow Melting*: While melting the butter and marshmallows, keep the heat low and be patient. This will prevent scorching and create a smoother mixture, which results in a better consistency for the treats.

4. *Incorporate Strawberries Gently*: Instead of mixing freeze-dried strawberries directly in the pot, fold them in gently after transferring the rice mixture to the prepared baking dish. This helps maintain their shape and prevents them from getting crushed.

5. *Press Down with Wax Paper*: When pressing the mixture into the baking dish, use a piece of wax paper or the back of a spatula coated with a bit of butter to prevent sticking and to achieve a smooth, even surface.