Pineapple and Five-Spice Rice Krispies Treats
By Nik SharmaPublished on October 2, 2025
Time
35 minutes, plus 30 minutes setting
Yield
Makes 24 treats
Ingredients
Before You Begin
Use a spice grinder to grind the freeze-dried pineapple to a fine powder; note that you’ll need to work in batches. If you don’t have a spice grinder, place freeze-fried pineapple in a large zipper-lock plastic bag, press out as much air as possible, and then seal the bag. Use a rolling pin to gently pound the pineapple into powder. Chopping candied pineapple can be sticky; spray the blade of your knife with vegetable oil spray to make the work a little easier. This recipe was created as part of ATK's Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Make parchment sling for 8-inch square baking pan by folding 2 long sheets of parchment paper so each is 8 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
- Melt 6 tablespoons unsalted butter in Dutch oven over low heat. Add ¾ teaspoon five-spice powder and cook until fragrant, about 1 minute. Add 12 ounces large marshmallows and ¾ teaspoon salt, increase heat to medium, and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK).
- Off heat, stir in 3 ounces finely ground freeze-dried pineapple and ½ cup finely chopped candied pineapple until incorporated, then stir in 6 cups cereal until fully combined. Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Let sit for 30 minutes until set.
- Microwave 1 cup white chocolate chips in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Use offset spatula to spread chocolate evenly over cooled treats, then sprinkle with remaining ½ cup finely chopped candied pineapple. Transfer to refrigerator to chill until chocolate is set, about 10 minutes.
- Use parchment sling to lift bars out of pan; discard parchment. Cut treats into 3 equal strips. Cut each strip crosswise into 8 rectangles. (Bars can be stored at room temperature for up to 3 days.)
Time
35 minutes, plus 30 minutes settingYield
Makes 24 treatsIngredients
Ingredients
Ingredients
Why This Recipe Works
The warm, aromatic blend of five-spice pairs beautifully with the bright, tropical flavor of pineapple. To fully extract and disperse the spice blend’s complex flavors, we bloomed it in melted butter; this step activated fat-soluble aromatic compounds, ensuring the spice was evenly distributed and deeply infused. To double down on pineapple flavor, we used it in two forms. First, we pulverized freeze-dried pineapple into a fine powder, which evenly coated the cereal and infused every bite. Then, we folded in finely chopped crystallized pineapple, which added chewy bursts of concentrated fruit flavor for a fun, tropical twist in texture and taste.
Before You Begin
Use a spice grinder to grind the freeze-dried pineapple to a fine powder; note that you’ll need to work in batches. If you don’t have a spice grinder, place freeze-fried pineapple in a large zipper-lock plastic bag, press out as much air as possible, and then seal the bag. Use a rolling pin to gently pound the pineapple into powder. Chopping candied pineapple can be sticky; spray the blade of your knife with vegetable oil spray to make the work a little easier. This recipe was created as part of ATK's Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Make parchment sling for 8-inch square baking pan by folding 2 long sheets of parchment paper so each is 8 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
- Melt 6 tablespoons unsalted butter in Dutch oven over low heat. Add ¾ teaspoon five-spice powder and cook until fragrant, about 1 minute. Add 12 ounces large marshmallows and ¾ teaspoon salt, increase heat to medium, and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK).
- Off heat, stir in 3 ounces finely ground freeze-dried pineapple and ½ cup finely chopped candied pineapple until incorporated, then stir in 6 cups cereal until fully combined. Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Let sit for 30 minutes until set.
- Microwave 1 cup white chocolate chips in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Use offset spatula to spread chocolate evenly over cooled treats, then sprinkle with remaining ½ cup finely chopped candied pineapple. Transfer to refrigerator to chill until chocolate is set, about 10 minutes.
- Use parchment sling to lift bars out of pan; discard parchment. Cut treats into 3 equal strips. Cut each strip crosswise into 8 rectangles. (Bars can be stored at room temperature for up to 3 days.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
0 Comments