Fruity Pebbles rice crispy treats are the same butter-and-marshmallow bars you already know, with the color built right into the cereal. No food coloring, no sprinkles, no decorating. The pan comes out looking like confetti.
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If you’ve made my classic rice krispies treats, you’re most of the way there. These use the same method with two changes: stir in an extra cup of mini marshmallows at the end, and use a smaller pan so the squares come out thicker and chewier.
Why you’ll love this recipe
- 5 ingredients, no oven. Butter, mini marshmallows, vanilla, salt, and Fruity Pebbles. Cook for about 10 minutes on the stove, then let it set for 30 minutes.
- Soft, chewy squares. Stir in an extra cup of mini marshmallows at the end to keep them from turning dry.
- Make them the day before. They keep 3–4 days at room temperature, so a Friday batch is ready for a Saturday party.
- Party-tray ready. They cut into clean squares and hold their shape in a container, so they travel to birthday parties and bake sales without crumbling.
Ingredients
- Mini marshmallows. One 10-ounce bag plus an additional cup. That extra cup boosts the marshmallow-to-cereal ratio so the bars stay soft and sticky instead of dry. Fresh marshmallows melt smoothly. Stale ones from a bag opened for weeks set up firm.
- Fruity Pebbles cereal. Use a fresh, unopened box for the best crunch. The cereal does all the visual and flavor work here, just as it does in my Fruity Pebbles cupcakes, Fruity Pebbles buttercream, Fruity Pebbles waffles, and Fruity Pebbles ice cream.
- Unsalted butter. Unsalted lets you control the salt level. If you only have salted butter, it works; see the substitutions below for how to adjust the salt.
See recipe card below for exact measurements.
Substitutions and variations
- Cocoa Pebbles version. Swap the cereal 1:1 for Cocoa Pebbles.
- White chocolate drizzle. Melt white chocolate or candy melts and drizzle it over the cooled bars before cutting.
- White chocolate chips folded in. Fold half a cup of white chocolate chips in with the cereal at the end (do not melt them with the marshmallows). They soften into pockets without dissolving, the same trick I use in my chocolate chip rice krispie treats.
- Salted butter. Works in a pinch. Cut the added kosher salt to a small pinch rather than skipping it, since salted butter brings only about ¼ teaspoon of salt per stick, and the amount varies by brand. Taste the melted butter-and-marshmallow mix before you fold in the cereal, and add a pinch if it tastes flat.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to make Fruity Pebbles rice crispy treats
Melt the butter in a large pot or Dutch oven over low heat. Add the 10-ounce bag of mini marshmallows and stir until just melted and smooth. Off the heat, stir in the vanilla and salt.
Fold in the cereal until every piece is coated, then fold in the extra cup of mini marshmallows for soft pockets.
Press into a parchment-lined pan in an even layer with a greased spatula. Press lightly; don’t compact it.
Let it set for at least 30 minutes, or up to an hour for the cleanest cut. Lift out the parchment and cut into squares.
Are Fruity Pebbles treats gluten-free?
Yes, as long as your marshmallows are. Post labels original Fruity Pebbles gluten-free, and butter, vanilla, and salt are too. Classic Rice Krispies are not, because their malt flavoring comes from barley. If you’re making them for someone with celiac disease, read every label yourself, since brands reformulate.
Sarah’s tips
- Work fast once the cereal goes in. Get the mixture into the pan within about a minute. The flakes soften the longer they sit in warm marshmallow.
- Press lightly. Pressing hard squeezes out the chew and makes dense bars. Use just enough pressure to hold the layer together.
- Grease your spatula or hands. A quick mist of nonstick spray keeps the mixture from sticking to you.
- Pick your pan. An 8×8 gives thicker, chewier squares. A 9×9 gives thinner bars that fit lunchbox containers better.
- Wait an hour for the cleanest cut. 30 minutes works, but they slice neater at 1 hour.
FAQs
Storage
Room temperature: Store cut bars in an airtight container at room temperature for 3 to 4 days. They are softest on days 1 to 3. Cut them into squares before storing, since they slice cleanest while still soft, and stack them with parchment or wax paper between layers so they don’t stick.
Refrigerator: Do not refrigerate. Cold dries the marshmallow base out and stiffens the bars. If you have no choice (warm climate, no AC), let them come back to room temperature for 30 minutes before serving.
Freezer: Wrap individual Fruity Pebbles rice crispy treats in plastic and freeze in a zip-top bag for up to 1 month. Thaw at room temperature for about 30 minutes before eating.
Recipe
Fruity Pebbles Treats
Ingredients
- 6 tablespoons unsalted butter
- 10 ounces mini marshmallows plus 1 cup
- 1 teaspoon vanilla extract
- 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 6 cups Fruity Pebbles cereal
Instructions
- Line a 8×8 or 9×9 with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
- Melt the butter over low heat in a large pot or Dutch oven. Once melted, add the 10-ounce bag of marshmallows. Stir the mixture until the marshmallows are just melted. Stir in the salt and vanilla to combine.6 tablespoons unsalted butter, 10 ounces mini marshmallows, 1 teaspoon vanilla extract, 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- Remove the pan from the heat, add the Fruity Pebbles cereal, and mix until evenly coated with the marshmallow mixture. Stir in the additional one cup of marshmallows.6 cups Fruity Pebbles cereal
- Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, press the mixture into a packed, even layer. Do not pack it down with force. Lightly press down until it is secure in the pan.
- Allow treats to set at room temperature for at least 30 minutes and up to 1 day. Cover tightly if leaving out for more than a few hours.
- Lift the treats as a whole out of the pan using the edges of the parchment paper. Cut into squares.
- Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.
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