Description
Strawberry Pretzel Marshmallow Treats combine the salty crunch of roasted pretzels with the sweet, gooey texture of melted marshmallows and crispy rice cereal. Enhanced by the tartness of freeze-dried strawberries, these no-bake bars offer a perfect balance of flavors and textures, making them a delightful snack or dessert that’s easy to prepare and sure to please a crowd.
Ingredients
Scale
Roasted Pretzels
- 2 heaping cups (about 100g) regular or gluten free pretzels
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
Marshmallow Mixture
- 1/2 cup (112g) unsalted butter, plus extra for coating pan
- 1 bag (285g) mini marshmallows, plus 1 additional cup (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Dry Mix
- 2 1/2 cups (75g) crispy rice cereal, gluten free if needed
- 3/4 cup (18g) freeze dried strawberries, roughly crushed
- Roasted pretzels (prepared above)
Instructions
- Preheat and Prepare Pretzels: Preheat your oven to 200°C (about 400°F). Line a large baking sheet with parchment paper to prevent sticking. Place the pretzels inside a zip-top bag and crush them using a rolling pin or a similar object. Transfer the crushed pretzels to a mixing bowl, then combine them with the melted butter and granulated sugar, making sure they are evenly coated. Spread this mixture evenly on the prepared baking sheet.
- Bake Pretzels: Bake the pretzel mixture for 8 to 10 minutes, or until they achieve a deep golden brown color. Once out of the oven, immediately toss the pretzels on the sheet to redistribute the butter evenly. Allow them to cool at room temperature, where they will crisp up nicely.
- Prepare Baking Pan and Dry Mix: Generously butter the inside of an 8×8-inch (20cm x 20cm) baking pan to prevent sticking. In a large mixing bowl, combine the crispy rice cereal, freeze-dried strawberries, roasted pretzels, and the optional additional cup of mini marshmallows if you choose to include them. Mix these dry ingredients thoroughly.
- Melt Marshmallows and Butter: Place a large pot over medium heat and add 1/2 cup (112g) unsalted butter along with the full 285g bag of mini marshmallows. Stir continuously to ensure the mixture melts smoothly and fully combines without burning. Once melted, remove the pot from heat and stir in the vanilla extract and kosher salt for enhanced flavor.
- Combine Mixture: Fold the dry mix into the melted marshmallow mixture, making sure that all dry ingredients are fully coated by the marshmallow blend. This ensures even texture and flavor throughout the treat. Transfer the sticky mixture to the prepared baking pan and press it down firmly into an even layer with your greased hands or use a nonstick spatula to smooth the top.
- Cool and Serve: Allow the treats to rest and cool at room temperature for about one hour until they set completely. Once firm, slice the mixture into squares and serve as a delightful snack or dessert.
Notes
- You can use gluten-free pretzels and crispy rice cereal to make this recipe gluten-free.
- Adding the optional extra cup of mini marshmallows provides a little extra chewiness and sweetness in the treats.
- Be careful when melting marshmallows to stir constantly and prevent scorching.
- Press the mixture firmly into the pan to ensure bars hold together well after cooling.
- Store leftovers in an airtight container at room temperature for up to 3 days for best freshness.
