Grant Melton, the go-to guy for sweets on the Rachael Ray Show, shows you how to turn crispy rice cereal bars into a fun summertime treat.

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Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a large rimmed baking sheet (about 13-by-17 inches) with foil and spray with cooking spray. Line a small rimmed baking sheet with parchment paper and place it in the freezer.

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  • In a large pot, melt the butter over high heat. Add the bag of marshmallows and 1/2 tsp. salt and, using a silicone spatula, stir until smooth. Remove from heat. Add the cereal and mix until evenly coated. Mix in the remaining 2 cups marshmallows, the white chocolate, and 3/4 cup freeze-dried strawberries, stirring just until incorporated. (You don’t want to melt the marshmallows or white chocolate.) Transfer the cereal to the large baking sheet. Spray a clean spatula with cooking spray and pat the cereal into an even layer. Sprinkle with the remaining 1/4 cup freeze-dried strawberries. Using the spatula, press the strawberries into the cereal so they adhere. Let cool until firm, about 2 hours.

  • Invert the whole treat onto a work surface. Peel off the foil and cut the treat in half crosswise to create 2 smaller rectangles. Remove the small rimmed baking sheet from the freezer. Place 1 rectangle on the small baking sheet, strawberry-side down. Using the spatula, spread the ice cream evenly over the rectangle on the small baking sheet. Top with the remaining rectangle, strawberry-side up, then press down so the rectangles stick to the ice cream. Freeze the giant ice cream sandwich until solid, about 2 hours.

  • Remove the giant ice cream sandwich from the freezer. Using a serrated knife, cut the sandwich into 12 smaller sandwiches. Serve immediately or wrap the ice cream sandwiches individually in wax paper, transfer them to a resealable plastic bag, and store in the freezer for up to 3 days.

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