Strawberry Pretzel Marshmallow Treats

These strawberry pretzel marshmallow treats combine sweet, salty, and fruity flavors into one irresistible dessert that has become a favorite for gatherings and family snacks. The crunchy roasted pretzels paired with gooey marshmallows and bright freeze-dried strawberries create a perfect balance of textures and tastes sure to please everyone.

I first made this treat for a summer potluck and was amazed at how fast it disappeared. Now it’s a go-to recipe whenever I want to impress friends without spending hours in the kitchen.

Ingredients

• Regular or gluten free pretzels approximately 2 heaping cups about 100 grams: the crunchy base that adds saltiness and texture, pick sturdy pretzels that won’t crumble too easily
• Unsalted butter melted 6 tablespoons 85 grams: helps coat the pretzels for roasting and adds richness
• Granulated sugar 2 tablespoons 25 grams: caramelizes the pretzels during roasting enhancing flavor
• Unsalted butter 1/2 cup 112 grams plus extra for coating the pan: essential for melting with marshmallows to create the sticky binder
• Mini marshmallows 1 bag 285 grams plus 1 additional cup optional: the gooey, sweet glue that holds everything together, fresh marshmallows melt better
• Vanilla extract 1/2 teaspoon: adds warmth and depth to the marshmallow mixture
• Kosher salt 1/4 teaspoon: balances sweetness and enhances flavor
• Crispy rice cereal 2 1/2 cups 75 grams gluten free if needed: adds light crispness and volume
• Freeze dried strawberries 3/4 cup 18 grams roughly crushed: provides a burst of natural strawberry flavor and chewy texture
• Roasted pretzels prepared as directed: the star salty-crunchy element of the treats

Instructions

Smashed Pretzels and Roasting:

Place pretzels in a zip-top bag and crush them with a rolling pin until broken into bite-sized pieces. Transfer crushed pretzels to a bowl and toss with melted butter and granulated sugar so every piece is coated. Spread this mixture evenly on a parchment-lined large baking sheet. Bake in a preheated 200°C oven for 8 to 10 minutes until the pretzel pieces turn a deep golden brown. Remove from the oven and gently toss the pretzels on the baking sheet to redistribute the butter coating. Let them cool completely at room temperature until crisp.

Prep the Pan and Dry Mix:

Generously butter a 20cm by 20cm baking pan to prevent sticking. In a large mixing bowl, combine the crispy rice cereal, freeze-dried strawberries, roasted pretzels, and if using, an additional cup of mini marshmallows. Mixing this dry blend ahead ensures even distribution of flavors and textures.

Make the Marshmallow Mixture:

In a large pot set over medium heat, melt 1/2 cup of unsalted butter along with the entire 285-gram bag of mini marshmallows. Stir frequently and continuously, breaking down the marshmallows carefully until the mixture is smooth and fully melted without any lumps. Remove from heat and stir in the vanilla extract and kosher salt to infuse flavor.

Combine and Set:

Pour the melted marshmallow mixture over the dry cereal and fruit combination. Use a spatula or greased hands to fold and gently mix everything together, making sure every piece is thoroughly coated in the marshmallow binding. Immediately transfer the sticky mixture to the prepared buttered pan and press firmly into an even layer to help the treats set well. Allow the treats to cool at room temperature for about one hour until firm enough to cut into squares.

I love the way the freeze dried strawberries surprise you with bursts of intense flavor against the salty pretzels. This recipe reminds me of holiday parties where these bites became a favorite, disappearing almost as quickly as I could make them.

Storage Tips

Store the treats in an airtight container at room temperature for up to five days to maintain freshness and crispness. For longer storage, freeze them wrapped tightly in plastic wrap and placed in freezer-safe containers. Thaw at room temperature before serving. Avoid refrigeration since it can cause the treats to become too sticky or hard.

Ingredient Substitutions

You can swap freeze dried strawberries with other freeze dried fruits like raspberries or blueberries to vary the flavor profile. Use regular rice cereal if gluten is not a concern or experiment with puffed quinoa for a nuttier texture. For a vegan option, try using dairy-free butter and marshmallows labeled vegan-friendly.

Serving Suggestions

These treats are perfect served as a handheld snack at parties or diced into small pieces as a colorful addition to dessert platters. Pair with a cold glass of milk or light fruity beverages to balance the intense sweet and salty flavors. Make mini versions by pressing the mixture into silicone molds for portion control and fun shapes.

This is a versatile treat that’s easy to make and always impresses. Try customizing it with your favorite freeze dried fruits for a personal touch.

FAQs about Recipes

→ How do I get the pretzels crispy?

Crush pretzels and mix with melted butter and sugar, then bake until deep golden brown for a crisp texture.

→ Can I use gluten-free pretzels?

Yes, regular or gluten-free pretzels work well to maintain the crunchy texture.

→ What is the purpose of freeze-dried strawberries?

They add a burst of concentrated strawberry flavor and a chewy texture contrast within the mix.

→ How do I prevent the mixture from sticking to the pan?

Generously butter the baking pan before pressing the mixture in to ensure easy removal.

→ Is it necessary to use additional mini marshmallows?

Adding an extra cup of mini marshmallows enhances the gooey texture but is optional based on preference.