🍓Strawberry Shortcake Rice Krispies 🍓

Ingredients

-8 cups mini white marshmallows

-1 teaspoon vanilla extract

-1/4 cup salted butter, softened

-8 cups Rice Krispies cereal

-non-stick cooking spray

-1 1/2 cups Strawberry Shortcake Crumbs

Instructions

1-Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the rest of the recipe as follows.

2-Lightly grease a 9×13-inch baking dish with non-stick cooking spray and set aside.

3-Add the butter, vanilla extract, and marshmallows to a large saucepan. Over low heat, and stirring very often, melt the marshmallows until well incorporated into the melted butter. Remove from heat.

4-Add the cereal and one cup of strawberry shortcake crumbs. Stir until well combined with a spatula.

5-Turn the mixture out onto the prepared baking dish. Press the mixture flat, trying to get the surface as evenly as possible. (If you find your hands are sticking to the mixture, lightly spray one palm with the non-stick cooking spray and rub your palms together.)

6-Once the mixture has been flattened, sprinkle over the remaining strawberry shortcake crumbs and press on them just lightly so that they stick to the surface.

7-Place in the freezer for 15 minutes.

8-Remove from the freezer and slice into squares. These can be stored in a food-safe container in the fridge for up to five days.

❤️🍓🍰

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