Fruity Pebble Rice Krispies
Fruity Pebble Rice Krispies is my go-to when I want a colorful, no-bake treat that's softer and chewier than classic Rice Krispie treats. These rainbow-colored bars are loaded with fruity cereal and extra mini marshmallows that create gooey pockets throughout, giving you that signature stretchy pull and bursts of fruity flavor in every bite. They're perfect for birthday parties, bake sales, summer celebrations, and holiday dessert tables because they're kid-friendly and always a crowd-pleaser. The bars stay soft at room temperature for about 3 days or can be frozen for up to 2 months.
Ingredients
- 4 tablespoons salted butter or unsalted + ½ teaspoon salt
- 10 ounces mini marshmallows around 1 ½ bags
- 6 cups Fruity Pebbles cereal
Instructions
- Line a 9x13-inch baking dish with aluminum foil or parchment paper. Lightly coat with nonstick spray and set aside.
- In a large pot over medium heat, melt the butter. Once melted, add 1 full bag of mini marshmallows. Stir frequently until completely melted and smooth. If using unsalted butter, stir in ½ teaspoon of salt now.4 tablespoons salted butter, 10 ounces mini marshmallows
- Remove the pot from the heat. Immediately stir in the Fruity Pebbles, mixing until they’re evenly coated with the melted marshmallow.6 cups Fruity Pebbles cereal
- Fold in the remaining ½ bag of mini marshmallows. These will stay slightly whole for a gooey, melty texture in the final treats.
- Transfer the mixture to your prepared baking dish. Lightly spray your hands or a spatula with nonstick spray, then gently press the mixture into an even layer without compacting too much (for softer bars). Allow to cool and set at room temperature for 30–45 minutes.
- Once firm, lift out of the pan and cut into bars. Serve immediately or store in an airtight container for up to 3 days.
Notes
Here are my best tips for making perfect Fruity Pebble Rice Krispies every time.
- Don't overheat the marshmallows: Melt them over medium heat and stir frequently so they don't scorch or turn rubbery. Once they're smooth, remove the pot from the heat immediately.
- Use fresh marshmallows: Fresh marshmallows melt smoother and create better flavor and texture than stale ones, making softer, gooier bars that taste just like classic rice krispie treats. You can also measure using cups of marshmallows instead of bags; use about 4 cups for melting and 1 cup for folding in.
- Reserve half the marshmallows: Folding in extra mini marshmallows after mixing the cereal creates gooey pockets throughout the bars instead of a uniform texture.
- Press gently: Use a light hand when pressing the mixture into the pan. Compacting too much makes the bars dense and hard instead of soft and pillowy.
- Try cocoa pebbles in place of the Fruity Pebbles: Swap the cereal for cocoa pebbles if you want a chocolate flavor instead of fruity. The recipe works exactly the same way, but you'll get rich chocolate-brown bars instead of rainbow colors. You can also drizzle melted white chocolate over the cooled bars for extra sweetness.
- Flash freeze first: Freeze the bars on a baking sheet for 1 hour before transferring to containers so they don't stick together. This works especially well if you're making them ahead for parties or gifting.
Nutrition
Calories: 151kcalCarbohydrates: 29gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 124mgPotassium: 13mgFiber: 0.1gSugar: 16gVitamin A: 493IUVitamin C: 4mgCalcium: 5mgIron: 1mg
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