Fruity Pebbles Marshmallow Treats
20 min
|
easy
Recipe by Eunice
Introduction
Meet the loud, candy-bright cousin of Rice Krispies treats: Fruity Pebbles marshmallow squares that are chewy, gooey, and buttery, with vanilla and a pinch of sea salt to keep the sweetness in line.
No-bake and done in minutes, they are perfect for birthday parties, bake sales, rainbow dessert platters, or a late-night sweet tooth when you want max payoff with minimal mess.
Ingredients (16 servings)
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Ingredients:
- 8 cups Fruity Pebbles breakfast cereal Fruity Pebbles breakfast cereal 10.26 oz
- 1 bag (10 oz) mini marshmallows mini marshmallows 10 oz (10 oz)
- 5 Tbsp unsalted butter unsalted butter 2.5 oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- ½ tsp fine sea salt fine sea salt 0.08 oz
- cooking oil spray (or butter) cooking oil spray 0.4 oz
How to Make Fruity Pebbles Marshmallow Treats
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Prep the pan
Line a 9x13-inch pan with parchment, leaving overhang for easy lifting, and lightly coat the parchment and sides with cooking spray or a thin film of butter.
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Stage your ingredients
Add the 8 cups of Fruity Pebbles to a large mixing bowl and set near the stove, and lightly grease a silicone spatula and your measuring cup so nothing sticks.
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Melt the butter low and slow
In a wide pot over low heat, melt the 5 tablespoons unsalted butter until just melted and glossy, keeping the heat gentle for soft, chewy treats.
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Optional brown-butter move
If you want nutty depth, continue cooking the butter on medium-low until it smells toasty and the milk solids are amber, then immediately drop the heat back to low to avoid darkening the marshmallows.
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Melt the marshmallows carefully
Add the mini marshmallows to the pot and stir constantly on low until about 75 percent melted, then remove from the heat and keep stirring off-heat until fully smooth.
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Season the mix
Stir in the vanilla extract and fine sea salt until evenly combined so the sweetness is balanced and vibrant.
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Coat the cereal
Pour the marshmallow mixture over the Fruity Pebbles and fold quickly but gently with the greased spatula until every piece looks glossy without crushing the cereal.
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Press without packing
Transfer to the prepared pan and press into an even layer with lightly greased hands or a parchment sheet, using just enough pressure to level without compacting so the bars stay tender.
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Set and slice
Let the pan sit at room temperature until set, about 30 to 45 minutes, then lift out by the parchment and cut into 16 squares with a lightly oiled sharp knife.
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Store right
Keep bars in an airtight glass container at room temperature for up to 2 days, layering with parchment to prevent sticking.
Substitutions
- Unsalted butter -> Browned butter
- Brown the butter until nutty and amber for deeper, toasty flavor and a more complex aroma; the bars will skew slightly warmer in color and taste more grown-up without losing chew.
- Unsalted butter -> Refined coconut oil (dairy-free)
- Use the same amount of refined coconut oil for a clean, dairy-free set; the bars hold a touch firmer and the fruity flavors stay bright because refined oil is neutral.
- Mini marshmallows -> Vegan marshmallows
- Swap equal weight of vegan marshmallows and melt on low a bit longer; they set slightly denser, so stir patiently and consider adding 1 teaspoon neutral oil for silkier flow.
Tips
- Heat control is everything
- Keep the pot on low and finish melting off-heat to avoid tough, dry bars; high heat cooks the sugar and makes the mix rubbery.
- Salt makes the fruit pop
- Fine sea salt dissolves cleanly and sharpens the fruity cereal while cutting sweetness, so do not skip it.
- Do not overpack the pan
- Press just until level; compacting squeezes out air and makes the treats dense instead of tender-chewy.
- Pan choice changes thickness
- Use a 9x13-inch pan for classic snackable bars or a 9x9-inch pan for bakery-thick squares that eat like dessert.
- Cut clean with a real knife
- Use a sharp, lightly oiled chef’s knife and wipe between cuts for crisp edges that show off the colors.
- Store smart
- Layer squares between parchment in a glass container at room temp; refrigeration makes them hard and dulls the flavor.
Nutrition Facts *
| Energy | 124 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 3 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my treats turn hard or dry?
- The marshmallows likely overheated or the mixture was packed too firmly; keep the heat low, finish melting off-heat, and press gently so air stays in the bars.
- Can I use regular large marshmallows instead of mini?
- Yes, match the weight to 10 ounces and chop them for faster melting; melt low and slow and stir constantly for a smooth texture.
- How do I keep the colors bright and not muddy?
- Avoid high heat, stir just until coated, and skip darkly browning the butter if you want the hues to stay vivid.
- Can I add mix-ins like white chocolate or sprinkles?
- Fold them in after the cereal is coated but while the mixture is warm, not hot, so chips do not melt and sprinkles keep their shape.
- Can I make these in the microwave?
- Melt butter and marshmallows together in a large microwave-safe glass bowl in 30-second bursts, stirring between each until smooth, then proceed as written.
- How long do they keep and can I ship them?
- They are best within 48 hours at room temp; for gifting, wrap individual squares tightly in parchment and place in a snug tin to minimize air and motion.
Serving Suggestions
Color-forward squares like these love a light drizzle of melted white chocolate and a whisper of flaky salt, or try a scatter of crushed freeze-dried strawberries for tart contrast.
If you somehow have leftovers, pulse them into crumbs and press into a buttered pan for a fast cheesecake crust that tastes like a carnival.
More pairings:
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