Strawberry Shortcake No Bake Treat Bars
Try this Strawberry Shortcake No Bake Treat Bars recipe, or contribute your own.
Try this Strawberry Shortcake No Bake Treat Bars recipe, or contribute your own.
- Carbohydrate 0.034050000014602 g
- Cholesterol 122.012500052324 mg
- Fat 46.0299250197395 g
- Fiber 0 g
- Protein 0.482375000206862 g
- Saturated Fat 29.1513400125013 g
- Serving Size 1 1 recipe (757g)
- Sodium 326.88000014018 mg
- Sugar 0.034050000014602 g
- Trans Fat 3.22226500138184 g
- Calories 407 calories
Step-by-step
- Spray a 9x13" baking dish with nonstick spray then set aside.
- Add butter to a very large microwave-safe bowl then microwave for 30 seconds or until melted.
- Add marshmallows then stir to coat and microwave for 1 - 1-1/2 minutes.
- Stir until marshmallows are smooth then immediately add chex and freeze-dried strawberries.
- Mix until evenly coated then scoop into prepared baking dish and press into an even layer (I sprayed the bottom of large measuring dish with nonstick spray then used that to press) then let cool completely before cutting into bars.
Operating without a stove simplifies dessert preparation, removing the variables of heat control and precise oven calibration entirely from the equation. Utilizing microwave energy to melt butter and marshmallows requires careful monitoring because excessive heat causes sugar to crystallize and creates a hard, brittle matrix instead of a pliable binder. Controlling this initial melting phase ensures the finished squares retain a soft, yielding bite rather than setting into solid masonry.
Dry cereal grains demand complete encapsulation by the melted marshmallow slurry to prevent staleness and maintain structural integrity during storage. Folding freeze-dried berries into the mixture gently preserves their fragile structure, yielding bright pockets of concentrated fruit flavor that contrast against the sweet cereal base. Pressing the warm mixture firmly into a greased nine-by-thirteen-inch dish requires a greased flat-bottomed utensil to achieve uniform density without tearing the delicate ingredients apart.
Freezing these bars extends their shelf life significantly, though proper wrapping in plastic film and foil prevents freezer burn and moisture migration over a thirty-day window. Thawing frozen portions at room temperature for fifteen minutes restores the ideal chewiness without making the cereal soggy. Doubling the batch requires switching to an oversized mixing bowl because standard containers lack the capacity to toss thirteen ounces of cereal without spilling contents across the counter.
Ambient storage in an airtight container keeps the squares fresh for up to five days at room temperature. Placing sheets of parchment paper between stacked layers stops them from adhering to one another in humid environments. Slicing the block with a sharp chef knife lubricated with neutral oil yields clean edges without compressing the airy texture.
