Chocolate Covered Strawberry Rice Krispie Treat Pinwheels
These Chocolate Covered Strawberry Rice Krispie Treat Pinwheels are just as fun to make as they are to eat! The combination of strawberry, marshmallow and chocolate makes every chewy, gooey bite extra special. These pretty pink pinwheels with their gooey filling and eye-catching swirl are perfect for parties, holidays and summer celebrations.
Servings 20 servings
Calories 137kcal
Ingredients
- 10 ounces miniature marshmallows
- 4 tablespoons salted butter plus more for greasing
- 3 ounces strawberry jello 1 box
- 5 cups crispy rice cereal
- 7 ounces marshmallow creme 1 jar
- 6 Hershey's chocolate bars full size
Instructions
- Preheat the oven to 200°F. Line a 10x15 jelly roll pan with parchment paper and either spray with cooking spray or coat with softened butter. Set aside.
- Combine marshmallows and salted butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely melted and combined.10 ounces miniature marshmallows, 4 tablespoons salted butter
- Stir in the strawberry jello, whisking until completely combined.3 ounces strawberry jello
- Stir in crispy rice cereal and continue mixing until cereal is completely coated with marshmallow mixture.5 cups crispy rice cereal
- Press mixture into prepared pan firmly. Use a piece of parchment paper to keep the treats from sticking to your hands.
- Warm marshmallow creme in the microwave for 10 seconds. Spread marshmallow creme on top of rice krispies treats using an offset spatula.7 ounces marshmallow creme
- Place Hershey's bars on top of the marshmallow creme.6 Hershey's chocolate bars
- Place in oven for two minutes. Use a spatula to spread the softened chocolate. Let cool for 10 minutes.
- 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.
- Place seam side down and refrigerate for 30-45 minutes or until chocolate has set. Slice and serve!
Notes
Storage Information
Tools and Equipment (affiliate links): Mixing Bowls | Measuring Cups | 10 x 15 Jelly Roll Pan | Offset Spatula | Parchment Sheets
Please see post above for more information, process photos, recipe tips and frequently asked questions.
- 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.
Tools and Equipment (affiliate links): Mixing Bowls | Measuring Cups | 10 x 15 Jelly Roll Pan | Offset Spatula | Parchment Sheets
Please see post above for more information, process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 137kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 51mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 70IU | Calcium: 4mg | Iron: 0.2mg
