Yields: About 12-16 bars
Prep time: 10 minutes
Chill time: 30 minutes
Ingredients
Crust
- 6 cups Vanilla Chex cereal
- 1/4 cup (1/2 stick) unsalted butter, melted
- 10 oz bag mini marshmallows
Filling
- 1.2 oz bag freeze-dried strawberries (about 1 to 1 1/2 cups)
Optional Topping
- Whipped cream
- Fresh strawberries, sliced
Equipment
- Large microwave-safe bowl
- 8×8 inch baking pan
- Parchment paper
Instructions
1. Prepare the pan
- Line the 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the crust
- In the large microwave-safe bowl, melt the butter (about 30-45 seconds).
- Add the marshmallows and microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1 to 1 1/2 minutes total).
- Immediately stir in the Vanilla Chex cereal until evenly coated.
3. Assemble the base
- Press the Chex mixture firmly into the prepared pan, creating an even layer.
- Set aside.
4. Make the filling
- Crush the freeze-dried strawberries into a coarse powder (a zip-top bag and rolling pin work well).
- Sprinkle the strawberry powder evenly over the Chex base.
5. Refrigerate
- Chill for at least 30 minutes to allow the bars to firm up.
6. Slice and serve
- Use the parchment paper overhang to lift the bars from the pan.
- Cut into squares.
- Top with whipped cream and fresh strawberries, if desired.
Tips
Don’t find Vanilla Chex? Rice Chex works too, though the flavor will be slightly different.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations: Experiment with different freeze-dried fruits, adding some white chocolate chips, or creating a drizzle of melted white chocolate over the bars.
