If you love strawberry shortcake but don’t want to spend the time to make a homemade cake, you’re going to absolutely love this rice crispy treat rendition. Infused with strawberry flavor using store-bought freeze-dried strawberries and topped with a layer of white chocolate, these are simply irresistible!
Ingredients:
- 2 ½ cups freeze-dried strawberries, divided
- 5 ½ cups brown rice crisp cereal (I use One Degree Organic Foods sprouted brown rice crisps; you can sub Rice Krispies if not gluten-free)
- 1 cup honey
- 1 cup unsalted creamy cashew butter
- 1 teaspoon pure vanilla extract
- 3 tablespoons liquid coconut oil, divided
- ¼ teaspoon kosher salt
- Nonstick cooking spray, optional
- 1 ½ cups white chocolate chips
Directions:
LINE a 9 x 13-inch baking pan with parchment paper, letting it hang over the long sides of the pan (you’ll use it to lift out the bars later). Set aside.
PLACE 2 cups of the dried strawberries in a plastic bag, reserving the other ½ cup for garnishing. Using a meat mallet or the bottom of a heavy skillet, crush the strawberries into a fine powder, leaving a few larger pieces. In a large bowl, combine the crushed strawberries and rice crisp cereal. Set aside.
IN a medium saucepan, heat the honey over medium heat and bring it to a boil for just 1 minute, without stirring.
REMOVE the honey from the heat and add the cashew butter, vanilla, 2 tablespoons of the coconut oil, and the salt. Stir until smooth. Pour the honey mixture over the cereal mixture and stir until well combined.
TRANSFER the mixture to the prepared baking pan and press it into an even layer. It’s helpful to use the bottom of a measuring cup that’s been coated with cooking spray to get an even base. Set aside in the fridge to cool completely.
MEANWHILE, in a microwave-safe bowl, combine the white chocolate chips and the remaining 1 tablespoon coconut oil. Microwave in 30-second increments, stirring after each, until the mixture is completely melted and smooth, taking care not to overcook it, as the chocolate will separate.
POUR the white chocolate mixture over the rice crisp layer, carefully tilting the pan until the white chocolate is in an even layer. Using your hands, gently crush the remaining ½ cup freeze-dried strawberries and distribute evenly over the white chocolate.
TRANSFER to the fridge or freezer to cool completely before slicing, about 30 minutes in the freezer or 1 hour in the fridge.
USING the parchment sling, lift and transfer the bars to a cutting board. Cut into 18 to 24 squares.
Excerpted with permission from Dinner Tonight by Alex Snodgrass of the Defined Dish.
Known for her “cleaned up” weeknight comfort food, Alex Snodgrass knows how important it is for healthy food to be accessible both in flavor and in preparation. When you get to the end of a long day in a long week, you just want to whip up a low-fuss, delicious meal that makes up for the stresses of the day. With Dinner Tonight, Alex provides dinners that make eating healthy a breeze, and not another hill to climb.