bright, chewy, and pure nostalgia. these fruity pebbles rice crispy treats keep all the fun of classic rice krispie squares and fix the usual problems.
no rock-hard corners, no bland marshmallow. just a rainbow cereal bar that stays soft and chewy with big marshmallow pockets and a toasty brown butter finish.
if you’ve been searching for how to make fruity pebbles treats that are actually gooey, this is your easy no bake recipe.
why these fruity pebbles treats hit different
brown butter adds a nutty, caramel flavor that makes these marshmallow cereal bars taste like they came from a bakery.
a small pinch of salt brightens the sweetness so each bite pops instead of feeling flat.
the extra gooey texture comes from a simple move: hold back about 2 cups of mini marshmallows and stir them in with the cereal after you take the pot off the heat.
they soften but don’t fully melt, giving every square of your fruity pebbles rice krispie treats that soft, stretchy pull.
what you’ll need
- unsalted butter for clean browning and control over salt.
- mini marshmallows from a fresh bag so your bars stay soft.
- fruity pebbles cereal for color, crunch, and that fruity flavor.
- fine sea salt in the pot, flaky sea salt on top if you like a tiny crunch.
pro tips for soft and gooey bars
keep the heat low when melting marshmallows or they’ll seize and turn your cereal bars stiff.
use a fresh box of cereal and a fresh bag of marshmallows. stale equals hard.
grease the pan, the spatula, even your hands. the mixture sticks. you will not win barehanded.
fold only until coated. over-mixing crushes the cereal and dulls the texture.
fun twists
- white chocolate drizzle over cooled bars with a handful of extra cereal or sprinkles.
- citrus zest, a teaspoon of lime or orange, stirred into the melted marshmallow for a bright lift.
- freeze-dried berries, lightly crushed, folded in with the cereal for tart pops of color.
storage that keeps them soft
store fruity pebbles rice crispy treats in an airtight container at room temp up to 3 days. skip the fridge since cold turns them firm and dry.
to freeze, layer squares with wax paper in a freezer bag up to a month. thaw at room temp before you dig in.
good to know
these are kid-friendly, bake-sale ready, and perfect when you need a quick no-bake dessert.
they travel well, slice clean, and hold that soft and gooey texture you want from the best fruity pebbles rice krispie treats.
quick faq
can i use regular large marshmallows
yes. chop them so they melt evenly, and still hold back about 2 cups to stir in off heat for that extra gooey pull.
how do i keep the colors bright instead of smeared
add the cereal off heat and fold quickly and gently, just until coated. overmixing breaks the cereal and streaks the color.
what’s the cleanest way to cut the bars
let them cool 30 to 45 minutes, then use a long, sharp knife lightly greased with butter or spray. wipe the blade between cuts.
can i use salted butter
yes. skip the added salt in the recipe, then finish to taste.
are these gluten free or dairy free
fruity pebbles are often labeled gluten free, but check the box. for dairy free, use plant based butter and vegan marshmallows that melt well.
can i halve or double the recipe
yes. a half batch fits an 8×8 pan. a double batch needs two 9×13 pans or one rimmed sheet pan. if doubling, split the mixture into two pots so you can still mix fast off heat.
what’s a reliable cereal to marshmallow ratio
a solid baseline is about 10 ounces mini marshmallows melted with 5 to 6 cups cereal, plus another 2 cups mini marshmallows folded in at the end. adjust up or down for softer or firmer bars.
fruity pebbles rice crispy treats
Equipment
- 9×13-inch baking pan
- Large pot or Dutch oven
- Silicone spatula
- Measuring cups
Ingredients
- 7 tablespoons unsalted butter
- 1 10-ounce bag miniature marshmallows, divided
- ½ teaspoon fine sea salt
- 8 cups Fruity Pebbles cereal
- Flaky sea salt for finishing (optional)
Instructions
- Prepare Pan: Grease a 9×13 inch baking pan with butter or non-stick cooking spray. Set aside.
- Reserve Marshmallows: Set aside 2 cups of the mini marshmallows for later.
- Brown the Butter: In a large pot or Dutch oven, melt the butter over medium heat. Continue to cook, swirling the pan frequently, until the butter foams, the milk solids at the bottom turn a toasted brown, and it smells nutty (about 5-7 minutes).
- Melt Marshmallows: Turn the heat to low. Add the remaining marshmallows (not the reserved 2 cups) and the fine sea salt to the pot. Stir continuously until the marshmallows are completely melted and the mixture is smooth.
- Combine Ingredients: Remove the pot from the heat. Immediately add the Fruity Pebbles cereal and the 2 cups of reserved mini marshmallows. Stir quickly with a greased spatula until everything is just combined. The reserved marshmallows should be soft and partially melted, but still visible.
- Press Gently into Pan: Pour the mixture into your prepared pan. Use the greased spatula or buttered fingertips to gently press it into an even layer. Do not pack it down tightly, as this will make the treats hard.
- Set and Serve: Sprinkle with a pinch of flaky sea salt, if using. Let the treats set at room temperature for at least 30 minutes before cutting into squares and serving.
Notes
- Fresh Ingredients are Key: Always use a fresh bag of marshmallows and a fresh box of cereal. Stale marshmallows are the primary cause of hard, dry treats.
- Don’t Over-pack: The most important tip for soft treats is to press the mixture into the pan very gently. Compressing it will result in hard, dense bars.
- Storage: Store in an airtight container at room temperature for up to 3 days. Do not refrigerate, as this will make them hard.
- Brown Butter: Watch the butter carefully as it can go from browned to burnt very quickly. The nutty smell is the best indicator that it’s ready.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.