Colorful Fruity Pebbles Krispie Treats (Print version)
Gooey, buttery no-bake cereal bars made with Fruity Pebbles, marshmallows, and crisp rice cereal for bright color and chewy crunch.
# Ingredients:
For the cereal bars
01 -
5 tablespoons (70 g) salted butter, plus more for greasing
02 -
10 cups (about 565 g) mini marshmallows, divided
03 -
1 teaspoon vanilla extract
04 -
1/4 teaspoon fine salt
05 -
4 cups (112 g) plain crisp rice cereal
06 -
2 cups (72 g) Fruity Pebbles cereal
Optional finish
07 -
1/4 cup (9 g) extra Fruity Pebbles for sprinkling on top
08 -
1/3 cup (55 g) white chocolate chips, melted for drizzling
# Instructions:
01 -
Line a 9x9 inch pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment and a silicone spatula with butter or cooking spray.
02 -
In a large pot over low heat, melt the butter. Add 8 cups of the mini marshmallows and stir until just melted and smooth, about 3-4 minutes.
03 -
Remove the pot from the heat. Stir in the vanilla extract and fine salt until evenly mixed.
04 -
Add the crisp rice cereal and Fruity Pebbles. Fold gently until the cereal is coated, then fold in the remaining 2 cups mini marshmallows for soft pockets.
05 -
Scrape the mixture into the prepared pan. Press it into an even layer with the greased spatula, using light pressure so the bars stay chewy.
06 -
Sprinkle extra Fruity Pebbles on top if using. Let cool at room temperature for about 45 minutes, then lift out and cut into 16 squares. Drizzle with melted white chocolate if desired.
# Good to know:
01 -
Best served the day they are made for the freshest cereal crunch.
02 -
Use certified gluten-free cereal and marshmallows if cooking for a gluten-free guest.
03 -
Do not pack the mixture tightly into the pan or the bars will turn dense.