Ingredients

• Nonstick cooking spray
• 3 tablespoons unsalted butter
• 2 cups mini marshmallows
• Pinch of kosher salt
• 1/4 cup almond butter
• 1/2 teaspoon pure vanilla extract
• 4 cups crispy rice cereal
• 1 1/4 cups freeze-dried strawberries (about 3/4 ounce), crushed
• 1/2 cup white chocolate chips

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Instructions

1. Spray an 8-inch square baking pan and a wooden spoon with cooking spray.
2. Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt and stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Stir in the almond butter and vanilla.
3. Add the rice cereal and strawberries and stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chips. (They will melt slightly.)
4. Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container up to 2 days.