Crispy Strawberry Treats

Embrace your inner child with this throwback treat. Faintly pink with homemade Strawberry Marshmallow and studded with the bright, concentrated sweetness of Oven-Dried Strawberries, these chewy, crunchy squares offer a joyful update on a childhood favorite. Find more ways with strawberries in our March/April 2018 issue, here

Crispy Strawberry Treats
Makes 12
  • 9 cups (270 grams) crisp rice cereal
  • Oven-Dried Strawberries (recipe follows)
  • Strawberry Marshmallow (recipe follows)
  • 3 tablespoons (42 grams) unsalted butter, softened and cubed
  1. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large bowl, stir together cereal and Oven-Dried Strawberries.
  3. In a medium glass bowl, stir together warm Strawberry Marshmallow and butter until butter is melted and incorporated. (Marshmallow can be reheated by microwaving on high in 30-second intervals, stirring between each, if necessary.)
  4. Spoon marshmallow mixture over cereal mixture; fold until cereal is well coated. Press into prepared pan with a greased spatula. Let cool completely. Cut into squares. Store in an airtight container at room temperature for up to 4 days.

Oven-Dried Strawberries
Makes about 1 cup
  • 4 cups (680 grams) (⅛-inch-thick*) sliced fresh strawberries
  • 2 tablespoons (30 grams) fresh lemon juice
  1. Preheat oven to 200°F (93°C). Line 2 rimmed baking sheets with silicone baking mats.
  2. In a medium bowl, toss together strawberries and lemon juice. Place in a single layer on prepared pans.
  3. Bake until dry but tacky, 3 to 3½ hours. Let cool completely. Cover and refrigerate for up to 1 week.
*We used a mandoline for thin slices.

Strawberry Marshmallow
Makes 12
  • ⅔ cup (160 grams) water, divided
  • 2 (0.25-ounce) envelopes (14 grams) unflavored gelatin
  • 1¼ cups (250 grams) granulated sugar
  • ⅔ cup (226 grams) light corn syrup
  • 1½ cups (24 grams) freeze-dried strawberries, powdered (see pro tip)
  • ½ cup (60 grams) confectioners’ sugar
  • ¼ cup (32 grams) cornstarch
  1. Line a 9-inch square baking pan with parchment paper, and spray with cooking spray. Generously dust with confectioners’ sugar.*
  2. In the bowl of a stand mixer fitted with the whisk attachment, stir together ⅓ cup (80 grams) water and gelatin; let stand until softened, about 10 minutes.
  3. In a large saucepan, combine granulated sugar, corn syrup, and remaining ⅓ cup (80 grams) water. Cook over medium-high heat until sugar is dissolved and a candy thermometer registers 240°F (116°C), about 6 minutes.
  4. With mixer on low speed, slowly drizzle hot sugar mixture into gelatin mixture, beating just until combined. Increase mixer speed to medium, and beat until mixture begins to thicken, about 1 minute. Increase mixer speed to high, and beat until mixture turns very thick, white, and fluffy, about 10 minutes. Beat in freeze-dried strawberries. Spoon marshmallow mixture into prepared pan.
  5. In a medium bowl, sift together confectioners’ sugar and cornstarch. Dust top of marshmallow mixture with confectioners’ sugar mixture, and flatten with hands. Let set for at least 2 hours or overnight. Cut into pieces with a wet knife, and toss in confectioners’ sugar mixture. Store in an airtight container for up to 2 weeks.
*If using Strawberry Marshmallow in Crispy Strawberry Treats or Chocolate-Covered Ginger Cookies, this step is not necessary. Make the Strawberry Marshmallow recipe to the point of placing in a pan, and use it in the desired recipe instead.

To make powdered freeze-dried strawberries, place freeze-dried strawberries in the bowl of a food processor. Pulse until reduced to a powder.


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