fruity pebbles rice crispy treats
A classic no-bake treat elevated with nutty brown butter and a special marshmallow technique for the ultimate gooey texture. These fruity pebbles rice crispy treats have the perfect balance of sweet, fruity, and toasty flavors, making them ridiculously addictive and incredibly easy to make.
Equipment
- 9x13-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 9x13 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.
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