Fruity Pebbles Rice Krispie Treats Recipe

I just made Fruity Rice Crispy Treats that are basically edible confetti and I will not apologize when you eat three.

I kind of obsess over Fruity Pebbles Crispy Treats because they hit that stupid sweet spot of crunch and chew. I love the neon cereal bits flashing through sticky marshmallow, and it makes me act like a kid for a minute.

These are my go-to Cute Rice Crispy Treats when I want something loud and fun on a plate. The mini marshmallows pull into strings, the Fruity Pebbles cereal snaps under your teeth, and every bite is just unapologetic sugar and texture.

Not subtle. Not trying to be fancy.

Kids always ask for more, and adults cave.

Ingredients

• Basically, butter adds richness and helps things stick together, giving a soft chew.
• Plus, marshmallows give that gooey, sticky sweetness everyone goes crazy for.
• Fruity Pebbles bring loud crunch and color.

  Pure childhood cereal joy.

• Plus, vanilla adds a warm, mellow note that keeps the sweetness balanced.
• Basically, a pinch of salt wakes flavors up, not salty at all.
• Nonstick spray or butter helps them release cleanly, so you don’t lose edges.

Ingredient Quantities

• 3 tablespoons unsalted butter, plus extra for greasing if you want
• 10 ounces mini marshmallows (about 4 cups)
• 6 cups Fruity Pebbles cereal
• 1/2 teaspoon pure vanilla extract (optional but nice)
• Pinch of fine salt
• Nonstick cooking spray or a little extra butter for the pan

How to Make this

1. Grease a 9×13 inch pan with a little butter or nonstick spray and set it aside so the treats wont stick later.

2. Measure 6 cups of Fruity Pebbles and have the 10 ounces of mini marshmallows ready; once marshmallows melt fast, you want everything nearby.

3. In a large heavy saucepan, melt 3 tablespoons unsalted butter over low to medium-low heat. Don’t rush it or the butter can brown.

4. Add the mini marshmallows to the melted butter and stir continuously until completely melted and smooth. If it seems too thick, lower the heat; if it starts to brown, pull it off the heat right away.

5. Stir in 1/2 teaspoon pure vanilla extract and a pinch of fine salt once the marshmallows are melted, then remove the pan from heat. These boost the flavor even if you think it’s sweet enough.

6. Quickly fold in the 6 cups of Fruity Pebbles, stirring gently but thoroughly so the cereal is evenly coated. Work fast so the marshmallow doesnt set.

7. Transfer the mix to the prepared pan and press it down evenly using a buttered spatula or lightly buttered hands. Press just enough so it holds together; pressing too hard will make the treats dense.

8. Let the pan sit at room temperature for about 30 minutes to firm up. For faster setting, pop it in the fridge for 10 to 15 minutes, but dont leave it too long or it gets icy.

9. Slice into squares with a sharp knife (wipe the knife with a little butter between cuts if it gets sticky) and enjoy. Store leftovers in an airtight container at room temp for up to 3 days, or freeze for longer.

Equipment Needed

1. 9×13 inch baking pan (greased with butter or nonstick spray)
2. Large heavy-bottomed saucepan
3. 1 cup and 1/4 cup measuring cups (or a set of dry measuring cups)
4. 1/2 teaspoon measuring spoon
5. Heatproof spatula or wooden spoon for stirring
6. Buttered rubber/silicone spatula or clean hands for pressing the treats into the pan
7. Sharp knife for slicing (and a small dish of butter to wipe the blade)
8. Parchment paper or nonstick spray and a kitchen towel for cooling and cleanup

FAQ

Fruity Pebbles Rice Krispie Treats Recipe Substitutions and Variations

• Unsalted butter: swap with coconut oil (use same amount, gives a slight coconut note) or stick margarine if you want dairy free; melted works the same.
• Mini marshmallows: you can use regular large marshmallows (about 50% more by volume, chopped) or 10 ounces marshmallow creme (might be a touch gooier).
• Fruity Pebbles cereal: any colorful puffed cereal like Trix or Cocoa Pebbles works fine, or use plain Rice Krispies plus 1 cup fruity cereal for less intense color.
• Nonstick cooking spray or butter for the pan: line the pan with parchment paper instead, or lightly oil it with vegetable oil so treats release easier.

Pro Tips

1. Work fast but not frantic. Get the cereal measured and the pan ready before the marshmallows go in, because once they melt they set up quick. If you start to panic, just pull the pot off the heat for a few seconds and stir until it calms down.

2. Low heat only when melting butter and marshmallows. Too hot and they brown or scorch, too cold and they clump. If it looks like it might brown, take it off the burner and keep stirring, it will finish melting from the residual heat.

3. Don’t press the mixture too hard into the pan. Pressing just enough so it holds together keeps the treats light and airy, press too much and they get dense and chewy in a bad way. Use a buttered spatula or lightly buttered hands so it wont stick.

4. For cleaner slices, chill briefly and wipe the knife between cuts. A quick 10 to 15 minute chill firms them enough to slice neatly, and rubbing a little butter on the knife stops sticking without adding weird flavors.