Before you get started, prepare your baking pan by spraying it well with cooking spray. This will keep your treats from sticking to the pan.
Melt the butter in a Dutch oven over low to medium heat.
Then stir the vanilla extract, almond extract, and salt into the butter.
Add the mini marshmallows to the melted butter mixture, stirring 'til they're almost melted.
Gently stir an ounce of the Jello mix into the melted marshmallow mixture 'til it's completely dissolved.
Remove your pan from the heat and stir in the Rice Krispies.
Finally, stir the chopped freeze-dried strawberries into the cereal mixture.
Then just spread the mixture into a 9″x13″ baking pan, gently patting it down 'til it's even and smooth all over the pan; and allow the treats to cool to room temperature.
When you're ready to serve, just cut each crispy square into serving size pieces, and place a strawberry on top of each treat.
*You can use any brand crisp rice cereal you prefer. I usually use Aldi's brand because it's gluten-free. *Before chopping your strawberries, be sure to save back a handful of whole slices for the top of each treat.HOW DO YOU SOFTEN RICE KRISPIE BARS?Here are a few ways to ensure that you have the softest but chewiest treats possible:
Use fresh ingredients, namely marshmallows and cereal.
Cook the marshmallow mixture on low to medium heat, and don't overdo it. Stir and melt 'til they're just about melted; then take them off the heat and finish the recipe.
Use a bit more cereal than marshmallows. This will give you a soft, chewy treat.
When you go to spread your treats in the pan, don't just pack them down. Gently pat them down evenly and smoothly, and let them go at that.
And finally, store your flavored Rice Krispie treats properly, which brings me to my next point…
HOW TO STORE STRAWBERRY RICE KRISPIES TREATSIt's important to store your treats in an airtight container or sealed plastic bag. You can also freeze them, but be sure to get them out with at least half an hour to thaw before serving. You might also put wax paper or parchment paper between the layers of treats so they don't stick together.