Chocolate Covered Strawberry Rice Krispie Treat Pinwheels

Why You’ll Love This Recipe

The playful pinwheel shape makes these Chocolate Covered Strawberry Rice Krispie Treats perfect for summer parties, Valentine’s Day, baby showers, birthdays and holiday dessert trays. There’s no complicated baking required, and the brief trip to the oven is only needed to soften the chocolate. It’s very nearly a no-bake recipe which makes them perfect for summer. Here are a few reasons they’re sure to become a favorite:

• Fun presentation: The colorful strawberry, marshmallow and chocolate swirl makes every slice look extra special.
• Easy to prepare: Simple, easy to find ingredients and straightforward steps make this an approachable recipe for any skill level.
• Delicious combination: Strawberry, marshmallow and chocolate deliver sweet chocolate covered strawberry inspired flavor in every bite.
• Perfect for parties: The pinwheels are easy to slice, serve and arrange on dessert trays. They are a great make-ahead option for any occasion.
• Easy to customize: Change the flavor of jello, chocolate or decorations to suit any occasion.

How To Make Chocolate Covered Strawberry Rice Krispie Treat Pinwheels

These pinwheels are a tasty and colorful twist on two classic treats! Each slice has layers of sweet strawberry, gooey marshmallow and rich chocolate rolled into an irresistible pinwheel.

The key to creating a neat pinwheel is working while the cereal layer is still soft and flexible. Have the pan prepared and all the ingredients measured before beginning so you can assemble the treats without stopping.

Let’s take quick look at how to make this recipe and, as always, you can find the full printable recipe card at the end of this post.

1. Melt marshmallows and butter together in a microwave-safe bowl. Stir in the strawberry jello. Add cereal and mix until it’s completely coated with marshmallow mixture. Press into 10×15 jellyroll pan. Melt the miniature marshmallows and butter in the microwave in short intervals, stirring after each one, until smooth. Whisk in the dry strawberry gelatin mix, then gently stir in the crispy rice cereal until evenly coated.
2. Warm marshmallow creme in the microwave and spread on top of rice krispies treats using an offset spatula. Top with chocolate bars and place in o 200°F oven for two minutes. Use an offset spatula to spread the softened chocolate. Let cool for 10 minutes.
3. Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the parchment paper as you roll. Pinch the seams together.
4. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set. Slice and serve!

Storage Information

• Room Temperature: Store the sliced pinwheels in an airtight container at room temperature for up to three days. Place parchment between the layers to prevent the treats from sticking together. Keep them in a cool location so the chocolate does not soften.
• Make Ahead: The pinwheels can be made one to two days in advance. For the best texture, refrigerate the unsliced roll just until the chocolate sets, then slice and store the treats at room temperature. Extended refrigeration can make the cereal layer firmer, so allow chilled pinwheels to sit at room temperature before serving.
• Freezer: I don’t recommend this method because the texture does change. Only freeze if you have to. To freeze, wrap the unsliced roll or individual pinwheels tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to one month and thaw at room temperature while still wrapped. The cereal may lose some of its crispness after freezing, so these treats are best enjoyed fresh whenever possible.

Frequently Asked Questions

Do I prepare the strawberry gelatin first?

No. Add the dry gelatin powder directly to the melted marshmallow mixture. Do not combine it with water or prepare it according to the instructions on the box.

Can I use a different size pan?

A 10-by-15-inch jelly roll pan creates a layer that is thin enough to roll without making the pinwheels too bulky. A smaller pan will produce a thicker cereal layer that may be more difficult to roll and could crack.

Why did my pinwheel crack while rolling?

The cereal mixture or chocolate may have cooled too much. Roll it while it is still slightly warm and flexible, and use steady, gentle pressure as you work.

Why is the mixture sticking to my hands?

The marshmallow mixture is naturally sticky. Place a sheet of greased parchment paper over it and use your hands or the bottom of a measuring cup to press it evenly into the pan.

Can I melt the chocolate in the microwave instead?

Yes. Melt the chocolate carefully in short intervals, stirring frequently, and spread a thin, even layer over the marshmallow creme. Avoid making the layer too thick, as a heavy chocolate layer can make the roll difficult to shape.

How do I get clean slices?

Chill the roll until the chocolate has set, then use a large, sharp knife to cut it. Wipe the blade clean between slices if chocolate or marshmallow begins to stick.