I love these Fruity Pebbles treats because they are soft, thick, and extra gooey. You'll never want a Rice Krispie treat again once you've tried this recipe! This recipe is literally five simple ingredients. It only takes 10 minutes, and your kiddos can help you in the kitchen. These are the perfect no-fuss dessert for your next celebration.
I love to make this dessert when I'm pressed for time and need something fun to bring to a party. These treats take regular Rice Krispie bars to the next level. It's a fun dessert that will have people asking you for the recipe! I most recently brought them to a picnic, and the kids (and adults) gobbled them up!
Why you'll love this recipe
- A super-fast, no-bake dessert that never disappoints.
- Soft and gooey marshmallow goodness with a fruity twist!
- A colorful and eye-catching dessert perfect for a party, picnic, or BBQ.
Key ingredients and why we use them
These treats only need five simple ingredients. You probably already have them in your pantry!
Fruity Pebbles Cereal: This recipe is like a traditional Rice Krispie bar but swaps the cereal out with Fruity Pebbles. This sugary and fruity cereal is truly the star of the show in this recipe. If you don't like overly sweet desserts, swap out regular Rice Krispies for half.
Marshmallows: I like to use mini marshmallows because they melt more quickly on the stove. Make absolutely sure you are using fresh marshmallows and not the bag that has been hiding in the back of your pantry for nine months.
Vanilla Extract: Adding vanilla extract once the marshmallows are off the stove adds a little extra oomph to the flavor profile. However, you can definitely use a substitute if you don't have the extract on hand.
Frequently asked questions
Simply swap out your Rice Krispie cereal for Fruity Pebbles. All other measurements can be the same. If you're feeling creative, use half and half for the best of both worlds.
The main culprit here is packing your cereal mixture into the pan too firmly. Once you've poured the mixture into the pan, pat everything down with a very light touch.
I like to use a pizza cutter for a nice clean cut. Another tip is using a sharp knife sprayed with cooking spray. Eith of these options will give your bars a nice clean edge.
Making these Fruity Pebbles treats is super simple.
HEATHER'S HELPFUL HINT
I like to grease my pan with real butter for these bars. The taste is entirely superior to using cooking spray. And since these bars aren't baked, the butter flavor really sticks to the outside.
Melt butter in a large saucepan over low heat. Slowly add in mini marshmallows, reserving one cup for later. Stir marshmallows until they are completely melted. Remove from the heat and mix in salt and vanilla extract.
Add Fruity Pebbles cereal and very gently stir to combine with the melted marshmallows. Add the reserved cup of (non-melted) mini marshmallows.
Scoop the picture into the prepared baking dish, and very GENTLY press into the pan. Wet your hands slightly with water, so the mixture does not stick to them.
Enjoy! Store using the tips outlined below.
Make ahead and storage tips
Storage: You can store these bars in an airtight container at room temperature for up to three days. I do not recommend keeping the bars in the refrigerator. With this in mind, making these on the day you're planning to serve them is the easiest.
Make-Ahead: These bars freeze remarkably well. You can whip them up in advance and store them in the freezer. Make sure you double wrap the bars (plastic wrap + foil) and store them for up to three months.
These Fruity Pebbles bars are so fun to get creative with! Here are some of my favorite recipe variations.
- Use half Rice Krispies and half Fruity Pebbles cereal mixed together.
- Try shaping these treats into little balls instead of bars. Of course, you'll need to have well-greased hands for this!
- Try another favorite cereal like Cocoa Pebbles. This is great for my chocoholics!
- I also like to drizzle some white chocolate over the top as a garnish.
Try these other dessert bars
Don't stop baking once you've made these Fruity Pebbles treats! Be sure to check out some more of our delicious bar desserts linked below.
Fruity Pebbles Treats
- 9 x 13 inch baking pan
- 8 tablespoons unsalted butter
- 16 ounces mini marshmallows divided
- ½ teaspoon vanilla extract
- pinch salt
- 9 cups Fruity Pebbles cereal
- Grease a 9x13-inch baking pan using real butter and set aside.
- Melt butter in a large saucepan over low heat. Slowly add in mini marshmallows, reserving one cup for later. Stir marshmallows until they are completely melted. Remove from the heat and mix in salt and vanilla extract.
- Add Fruity Pebbles cereal and very gently stir to combine with the melted marshmallows. Add the reserved cup of (non-melted) mini marshmallows.
- Scoop the picture into the prepared baking dish, and very GENTLY press into the pan. Wet your hands slightly with water, so the mixture does not stick to them.
- Let the bars cool at room temperature for one hour before cutting and serving. You can speed up the process by placing them in the refrigerator briefly for 15-20 minutes.
- Cut into squares and enjoy!
Notes and Tips
- Marshmallows: You can use full-size marshmallows in a pinch. They will just take a little bit longer to melt on the stovetop. Make sure your marshmallows are fresh for the best results.
- Making the Bars: Do NOT press the bars firmly down into the pan. Use a light touch instead. Pressing the bars down too hard will make them hard like a brick. I like to use my hands with a little bit of water on them to prevent sticking—this is a pro tip!
- Storage: These bards will last at room temperature for up to three days. They can be made in advance and frozen.
- Cleanup Tip: Wash your pan in hot water immediately to make cleanup a breeze. Don't let the marshmallow mixture to harden in the pan—it'll take you forever to clean!
Did you make this recipe? First, let me say THANK YOU for giving it a try! Please leave us a rating and leave any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and what didn't — with a recipe!