Strawberry Shortcake No Bake Treat Bars Recipe

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.

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