Ingredients
Method
Preparation
- Line a 9" square pan with parchment paper, securing with binder clips. Spray with cooking spray and set aside.
Make the strawberry layer
- In a mini food processor, grind freeze-dried strawberries until they resemble powder. Set aside.
- In a medium pan, melt 2 Tablespoons butter with 3 cups mini marshmallows. Stir in 3 Tablespoons strawberry powder until smooth.
- Remove from heat and gently fold in the crisp rice cereal and the remaining 1 cup of mini marshmallows.
- Press evenly into the prepared pan.
Make the white chocolate layer
- Melt remaining butter with the next 3 cups marshmallows, remove from heat and blend in white chocolate chips, rice cereal, and last cup of marshmallows.
- Press into the pan over the strawberry layer.
Make the blueberry layer
- Melt remaining butter with 3 cups marshmallows, stir in 4 Tablespoons blueberry powder, add rice cereal and last cup of marshmallows.
- Pour into the pan, pressing down.
Cooling and serving
- Allow to cool completely in the pan, then lift out (if using parchment) and slice into squares.
Notes
For storage, wrap each piece in plastic wrap and keep at room temperature for up to three days. For a vegan option, substitute coconut oil for butter and use vegan marshmallows.
