Fruity Pebbles Rice Krispie Treats
These no-bake treats swap classic Rice Krispies for Fruity Pebbles cereal, giving you the same chewy, buttery, marshmallow-coated texture with an explosion of fruity flavor and rainbow color in every bite.
Equipment
- Large heavy-bottomed saucepan or pot
- Rubber or silicone spatula - coated in cooking spray to prevent sticking
- 9x13 inch baking pan - or 8x8-inch for thicker bars
- Parchment paper
- Non-stick cooking spray
- Large mixing bowl
- Measuring cups and spoons
- Knife and cutting board - for slicing bars
Ingredients
- 6 cups Fruity Pebbles cereal - 170g, freshly opened for best results
- 4 tablespoons unsalted butter - 57g
- 10 oz mini marshmallows - 1 bag, 283g, about 5 cups
- 0.5 cup mini marshmallows - optional, reserved for extra gooeyness
- 0.25 teaspoon fine sea salt
- 0.5 teaspoon pure vanilla extract
- 0.5 cup white chocolate chips - 85g, optional for drizzling or mixing in
- rainbow sprinkles - optional for topping
Instructions
- Line a 9x13-inch baking pan with parchment paper, leaving overhang on long sides. Lightly spray the paper with non-stick cooking spray or brush with melted butter. Set aside near the stove.
- Measure 6 cups of Fruity Pebbles cereal into a large bowl. Measure 10 oz of mini marshmallows and set aside an extra ½ cup for gooey bars if desired. Have butter, salt, and vanilla ready at the stovetop.
- Place a large, heavy-bottomed saucepan over medium-low heat. Add 4 tablespoons of unsalted butter and melt slowly, swirling occasionally, until fully melted but not browned.
- Add the 10 oz of mini marshmallows to the melted butter. Stir constantly with a cooking spray-coated spatula over medium-low heat for 2-3 minutes until completely smooth and no lumps remain. Remove from heat immediately.
- Immediately stir in ¼ teaspoon of fine sea salt and ½ teaspoon of pure vanilla extract until evenly incorporated, about 10 seconds.
- Working quickly, pour the Fruity Pebbles cereal into the marshmallow mixture. Add the reserved ½ cup of marshmallows if using for extra gooeyness. Gently fold with the coated spatula until all cereal is evenly coated.
- Immediately transfer the mixture to the prepared pan. Spray hands or the back of a flat spatula with cooking spray and gently press into an even layer. Do not press too hard or compact too firmly.
- If using rainbow sprinkles, scatter them over the top immediately while the surface is still tacky. For white chocolate drizzle, allow bars to cool completely first (about 20 minutes), then drizzle melted chocolate over the top.
- Allow bars to cool at room temperature for 20-30 minutes to set. Use parchment overhang to lift the slab onto a cutting board. Slice into 12 to 16 bars using a sharp knife lightly coated with cooking spray, wiping clean between cuts.
Notes
- Use fresh marshmallows for best texture - older marshmallows contain less moisture and melt less smoothly.
- Keep the heat on medium-low to avoid scorching the marshmallow, which results in hard, stiff bars.
- Don't over-press the mixture - pressing too hard compacts the bars and makes them dense rather than light and chewy.
- Work quickly once the marshmallow mixture is off the heat, as it starts setting within a couple of minutes.
- Coat your spatula, hands, and knife with cooking spray to prevent sticking and frustration.
- Adding the extra ½ cup of marshmallows at the end creates pockets of gooey marshmallow throughout the bars.
- For thicker bars, use an 8x8-inch pan with the same ingredient quantity and increase cooling time to 45 minutes.
- Store bars in an airtight container at room temperature for up to 3 days, with parchment paper between layers.
- These bars freeze well for up to 6 weeks - wrap individually in plastic wrap and thaw at room temperature for about an hour before eating.
- Do not microwave to reheat - this re-melts the marshmallow and makes the bars greasy and sticky.