I’m excited to share my Fruity Rice Crispy Treats, a colorful, nostalgic recipe made with simple ingredients that’s perfect for parties and lunchboxes.

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I still get a tiny rush when I see bowls of Fruity Pebbles cereal; those neon bits somehow make everything more fun. These Fruity Pebbles Crispy Treats are loud, sticky and oddly irresistible, the kind of thing that makes you go, wait, yes.

I love how marshmallows pull it all into chewy, colorful squares that disappear faster than you expect. They’re playful enough to feel like a party trick but simple so they work great as Easy Snacks For Kids Party when plans change.

I cant promise they wont get messy, but bring them and people will ask for more.

Ingredients

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Unsalted butter: Adds rich, creamy fat, makes treats smooth and slightly savory, mostly saturated fat.
Marshmallows: Pure sugar and air mostly carbs give chewiness and intense sweetness almost no protein.
Fruity Pebbles cereal: Crunchy, colorful, high in carbs and sugar, lightly fortified, low fiber.
Vanilla extract: Tiny flavor boost almost no calories balances sweetness and rounds out taste.
Pinch of fine salt: Enhances sweetness and depth, just a little sodium makes flavors pop.
Pan butter or spray: Prevents sticking, no real nutrition, helps get neat bars without mess.

Ingredient Quantities

3 tablespoons unsalted butter

1 10 ounce bag marshmallows or about 4 cups mini marshmallows, give or take

6 cups Fruity Pebbles cereal

1 teaspoon pure vanilla extract (optional)

Pinch of fine salt (optional)

Extra butter or nonstick cooking spray for the pan (optional)

How to Make this

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1. Grease a 9×13 inch pan or similar with extra butter or nonstick spray, or line it with parchment and leave an overhang so you can lift the slab out later.

2. In a large, heavy pot melt 3 tablespoons unsalted butter over low heat, watching it so it doesn’t brown.

3. Add a 10 ounce bag marshmallows (or about 4 cups mini marshmallows) to the melted butter and stir constantly on low until they melt into a smooth, glossy mass. Don’t crank the heat or you’ll scorch them, and if they look mostly melted take the pot off the heat and keep stirring till smooth.

4. Stir in 1 teaspoon pure vanilla extract and a pinch of fine salt if using, mix quickly so the flavor is even.

5. Dump 6 cups Fruity Pebbles cereal into the pot and fold it in fast but gently with a silicone spatula until all the cereal is coated. Try not to overmix or mash the cereal too much, you want it still kinda airy.

6. Transfer the mixture to the prepared pan and press it down evenly using a buttered spatula or a sheet of parchment/waxed paper. Press gently if you want lighter, fluffier treats; press firmer if you want compact bars.

7. Let the slab cool at room temperature about 30 minutes until set, or pop it in the fridge for 10 to 15 minutes to speed things up. Don’t cut while hot or it will squish.

8. Use a sharp knife (wiped clean between cuts) or warm the knife under hot water and dry it for neater squares. Store the treats in an airtight container at room temp for a couple days, or freeze for longer.

9. Microwave hack: if you prefer, melt the butter and marshmallows in a large microwave safe bowl in 20 to 30 second bursts, stirring between each, until smooth; then add vanilla, cereal and proceed exactly the same way.

10. Extra tip: grease your spatula or hands with a little butter to handle the sticky mixture easier, and try not to overwork the cereal so you keep that satisfying crunch.

Equipment Needed

1. 9×13 inch baking pan or similar, greased or lined with parchment (leave an overhang)
2. sheet of parchment paper or waxed paper for lining and pressing
3. large heavy pot or saucepan for melting the marshmallows
4. silicone spatula and a buttered spatula or extra parchment to press the slab
5. measuring cup and measuring spoons for the butter, vanilla and cereal
6. sharp knife and a clean towel to wipe between cuts or a mug of hot water to warm the blade
7. large microwave safe bowl (optional, if you use the microwave hack)
8. heatproof stirring spoon or rubber spatula and oven mitts for handling hot stuff

FAQ

Q: How should I melt the marshmallows so they don't get grainy? A: Low and slow is the trick. Melt the butter first in a big pot over low heat, add marshmallows and stir constantly until smooth. If you use the microwave, heat 1 minute, stir, then 20 to 30 second bursts until smooth. Don't overcook or they'll get grainy and tough.

Q: Will these stick to the pan or my hands? A: They can, but it's easy to avoid. Grease the pan with a little butter or spray, and press the mixture using a buttered spatula or a piece of wax paper. If you need to shape by hand, lightly butter your palms first.

Q: How do I get thicker or chewier treats? A: For thicker bars use a smaller pan or double the recipe. For chewier bars add a handful more marshmallows or a tablespoon of corn syrup. For crispier ones use a touch less marshmallow.

Q: Can I swap the cereal or make these gluten free? A: Sure, any crispy rice cereal or flavored version works. Fruity Pebbles are usually labeled gluten free, but always check the box if you need strict gluten free. Different cereals change texture and sweetness though, so expect small differences.

Q: Do I need the vanilla and salt? A: They're optional but helpful. A teaspoon of vanilla brightens the flavor and a pinch of salt balances the sweetness. You can skip them if you want, the treats will still be tasty.

Q: How should I store or freeze them? A: Store airtight at room temp for up to 3 to 4 days for best texture. For longer storage wrap individual squares in plastic wrap and freeze up to 6 weeks. Thaw at room temp before eating.

Fruity Pebbles Rice Krispie Treats Recipe Substitutions and Variations

Unsalted butter (3 Tbsp) -> 3 Tbsp coconut oil (solid) or 3 Tbsp margarine. Coconut oil firms up the treats and gives a faint coconut note, salted butter works too just skip the pinch of salt.
Marshmallows (1 10 oz bag) -> swap 1:1 with vegan marshmallows if needed, or use about one 7 to 8 oz jar marshmallow creme plus ~2 cups mini marshmallows to get the same gooey volume. Marshmallow creme is stickier, so press gently into the pan.
Fruity Pebbles (6 cups) -> any crisp fruity cereal: Trix, Froot Loops, or even Rice Krispies for a milder flavor. For a fun twist try Cocoa Pebbles for a chocolate version.
Extra butter or nonstick spray for the pan -> use a sheet of parchment paper or a silicone baking mat. They stop sticking and make lifting the slab out way easier, you can lightly butter the parchment for a shinier top.

Pro Tips

1. Melt slowly and babysit the pot. Marshmallows go from glossy to scorched real fast so keep the heat very low, stir constantly and if they look almost melted take the pan off the heat and keep stirring till smooth. Add the vanilla and salt off the burner so you dont thin the mix.

2. Prep the pan and your hands first. Line the pan with parchment leaving an overhang so you can lift the slab out later, and grease the parchment or spray the pan so nothing sticks. Grease your spatula and fingertips with a bit of butter too, so pressing and shaping is way less annoying.

3. Dont mash the cereal. Fold the Pebbles in gently and work fast, that keeps them airy and crunchy. If you press the slab too hard you get a dense bar, press light for fluffy treats or firmer if you want compact squares.

4. Cool and cut smart. Let the slab set at room temp about 30 minutes or chill 10 to 15 minutes to speed it up. Dont try to cut while its warm or itll squish. Run a knife under hot water, dry it and wipe between cuts for clean edges, and store in an airtight container with parchment layers so they dont stick.

Fruity Pebbles Rice Krispie Treats Recipe

Recipe by Jot Punji

0.0 from 0 votes

I'm excited to share my Fruity Rice Crispy Treats, a colorful, nostalgic recipe made with simple ingredients that's perfect for parties and lunchboxes.

Servings

servings

Calories

159

kcal

Equipment: 1. 9×13 inch baking pan or similar, greased or lined with parchment (leave an overhang)
2. sheet of parchment paper or waxed paper for lining and pressing
3. large heavy pot or saucepan for melting the marshmallows
4. silicone spatula and a buttered spatula or extra parchment to press the slab
5. measuring cup and measuring spoons for the butter, vanilla and cereal
6. sharp knife and a clean towel to wipe between cuts or a mug of hot water to warm the blade
7. large microwave safe bowl (optional, if you use the microwave hack)
8. heatproof stirring spoon or rubber spatula and oven mitts for handling hot stuff

Ingredients

3 tablespoons unsalted butter
1 10 ounce bag marshmallows or about 4 cups mini marshmallows, give or take
6 cups Fruity Pebbles cereal
1 teaspoon pure vanilla extract (optional)
Pinch of fine salt (optional)
Extra butter or nonstick cooking spray for the pan (optional)

Directions

Grease a 9×13 inch pan or similar with extra butter or nonstick spray, or line it with parchment and leave an overhang so you can lift the slab out later.
In a large, heavy pot melt 3 tablespoons unsalted butter over low heat, watching it so it doesn't brown.
Add a 10 ounce bag marshmallows (or about 4 cups mini marshmallows) to the melted butter and stir constantly on low until they melt into a smooth, glossy mass. Don't crank the heat or you'll scorch them, and if they look mostly melted take the pot off the heat and keep stirring till smooth.
Stir in 1 teaspoon pure vanilla extract and a pinch of fine salt if using, mix quickly so the flavor is even.
Dump 6 cups Fruity Pebbles cereal into the pot and fold it in fast but gently with a silicone spatula until all the cereal is coated. Try not to overmix or mash the cereal too much, you want it still kinda airy.
Transfer the mixture to the prepared pan and press it down evenly using a buttered spatula or a sheet of parchment/waxed paper. Press gently if you want lighter, fluffier treats; press firmer if you want compact bars.
Let the slab cool at room temperature about 30 minutes until set, or pop it in the fridge for 10 to 15 minutes to speed things up. Don't cut while hot or it will squish.
Use a sharp knife (wiped clean between cuts) or warm the knife under hot water and dry it for neater squares. Store the treats in an airtight container at room temp for a couple days, or freeze for longer.
Microwave hack: if you prefer, melt the butter and marshmallows in a large microwave safe bowl in 20 to 30 second bursts, stirring between each, until smooth; then add vanilla, cereal and proceed exactly the same way.
Extra tip: grease your spatula or hands with a little butter to handle the sticky mixture easier, and try not to overwork the cereal so you keep that satisfying crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.