Strawberry lemon rice crispies bring bright lemon and strawberry flavors to the classic treat. These strawberry crispy treats are perfectly pink for Valentines or any day!
recipe originally published February 5, 2013
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Why you'll love these strawberry crispy treats
I first made these strawberry lemon rice crispies for Valentines Day more than a decade ago, and they quickly turned into a favorite rice crispy that we make all year long.
Bright lemon flavor and sweet strawberries throughout make a deliciously unique flavor for a crispy treat, and this recipe is just as easy as the classic crispy treat we all know.
Continue reading for our tips to make this recipe easy, and more rice crispy recipes.
Tips for making rice crispies
- Run your hands under water before pressing the crispy treats into the pan so the mixture doesn't stick to your hands.
- Melt the vegan marshmallows over low heat and just be patient - they take longer to melt, but they DO melt.
- Use a 8 or 9 inch square pan for nice big squares of rice crispy treats.
More rice crispies recipes
Brightly colored rainbow crispies are a super fun party food! Everyone loves them and you won't have leftovers.
These holiday crispies might be a surprise at Christmas, but I include them in my holiday cookie trays and people make sure they'll get them every year. I think they are an update to the classic popcorn ball we always had at Christmas.
For trick or treating, Halloween crispy pumpkins are always a welcome treat.
How long do rice crispies last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Store in a glass container with a tightly fitting lid.
Did you make these strawberry crispies?
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Strawberry Lemon Rice Crispies
Bright lemon and strawberry flavors in a classic treat. These strawberry crispy treats are perfect pink for Valentines or any day!
Ingredients
- 1 (1.2 ounce) package freeze dried strawberry pieces, divided
- 2 tablespoons dairy free butter or coconut oil
- 10 ounces vegan marshmallows
- juice and zest of 1 fresh lemon
- 5 cups rice crisp cereal
Instructions
- Divide the package of freeze dried strawberries in half. Set half aside, and process the other half into powder using a blender, food processor, or a bag and rolling pin.
- Melt butter / coconut oil in saucepan. Add marshmallows. Stir over medium heat until melted.
- Add strawberry powder, lemon juice and zest.
- Remove from heat.
- Add rice puffs and the remaining strawberry pieces. Stir until combined.
- Press into baking dish. A 9×9 square makes tall rice crispies.
- Allow to set before slicing, at least 30 minutes.
Notes
Tips for making rice crispies
- Run your hands under water before pressing the crispy treats into the pan so the mixture doesn't stick to your hands.
- Melt the vegan marshmallows over low heat and just be patient - they take longer to melt, but they DO melt.
- Use a 8 or 9 inch square pan for nice big squares of rice crispy treats.
More rice crispies recipes
Brightly colored rainbow crispies are a super fun party food! Everyone loves them and you won't have leftovers.Â
These holiday crispies might be a surprise at Christmas, but I include them in my holiday cookie trays and people make sure they'll get them every year. I think they are an update to the classic popcorn ball we always had at Christmas. Â
For trick or treating, Halloween crispy pumpkins are always a welcome treat.
How long do rice crispies last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Store in a glass container with a tightly fitting lid.Â
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 166Total Fat: 11gCholesterol: 5mgSodium: 150mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 2g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Meghan@CleanEatsFastFeets says
I'm sorry to hear about your father, and I hope it all works out ok. I'll be sending happy, hopeful, healing thoughts your way.
Kristina Sloggett says
thank you so much, Meghan - you don't know how much I appreciate that.
Caitlin says
Sending love and prayers!
Kristina Sloggett says
thank you 🙂
Jillian says
Oh love. Hugs to you and your family.
Kristina Sloggett says
thank you, friend.
Paula @ Vintage Kitchen says
We all have you and your family in our thoughts Kristina! I wish you didn´t have to go through this. May tomorrow be a good day, we´ll be thinking of you.
Kristina Sloggett says
thank you so much, Paula - I appreciate it more than you know.
Purelymichelle says
yummy!!! and love the color too
Kristina Sloggett says
thanks! fun, right? you could make these with your marshmallows! 😀
Nicole (MyLoveForCooking) says
This is the first I have ever seen your lovely page. First I want to send love and strength to you and your family at this time. My own father battled Cancer as well so I know a lot of how you must feel. It seems you have a wealth of beautiful support here and I am glad to join them. Last but certainly not least this looks beautiful and sounds amazing. I look forward to checking out more of your work. 🙂
Kristina Sloggett says
thank you so much, Nicole - I appreciate that. so happy you found me, please keep in touch if you try anything or have requests! 🙂
Alice @ Hip Foodie Mom says
I love that you used beet juice for the color here! What a great idea! Love it!
Kristina Sloggett says
beet juice works really well - I've made things even darker pink before, so fun!
Sarena (The Non-Dairy Queen) says
My friend, I am so incredibly sorry about all of this. My heart goes out to both of you since I know it's not easy either way. I just want to give you a big hug. I'm hear if you need me! Love you lady!
Kristina Sloggett says
thank you, Sarena - for your support and for always listening - it means more than you know.
jobo says
I'll be thinking of you and your dad and family on Thursday and pray everything goes smoothly. I hope it gets rid of the cancer for good. ((hugs)) (and this recipe looks divine!)
Kristina Sloggett says
that is what we are all hoping - thank you SO much, my friend XO
lili says
OMg.... hope ur dad will be ok.. im so sorry.. prayers and wishes of good luck to your family
Kristina Sloggett says
thank you SO much.