Fruity Pebbles Recipe

Line pan

Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with a little butter or nonstick spray so the mixture won't stick.

Measure 4 cups Fruity Pebbles into a large mixing bowl and set near the stove so assembly is quick once the marshmallow mixture is ready.

Melt butter

In a medium saucepan over low heat, melt 3 tablespoons unsalted butter, stirring occasionally to prevent browning, about 1–2 minutes.

Add marshmallows

Add 6 cups mini marshmallows to the melted butter. Continue stirring constantly over low to medium-low heat until the marshmallows are fully melted and the mixture is smooth, about 3–5 minutes. Remove from heat promptly to avoid scorching.

Flavor

Stir in 1 teaspoon vanilla extract into the melted marshmallow mixture until evenly incorporated.

Mix cereal and binder

Pour the hot marshmallow mixture over the measured Fruity Pebbles in the large bowl. Using a heatproof spatula or buttered clean hands, fold the marshmallow into the cereal quickly but gently until evenly coated. Work quickly before the mixture sets, about 30–60 seconds of mixing.

Transfer to pan

Scrape the coated cereal into the prepared pan. Using a piece of parchment paper or a lightly buttered spatula, press the mixture firmly and evenly into the pan to an even thickness (about 1 inch). Pressing firmly helps bars hold together; avoid compacting so much that they become too dense.

Add toppings

While the mixture is still warm, sprinkle 2 tablespoons rainbow sprinkles evenly over the top and gently press them into the surface. If using flaky sea salt, sprinkle 1 teaspoon lightly over the top to contrast the sweetness.

Drizzle (optional)

If you want a white chocolate drizzle, warm 2 tablespoons melted white chocolate briefly in a microwave-safe bowl (10–15 seconds), stir until smooth, then drizzle over bars using a spoon or fork.

Cool and cut

Let the pan sit at room temperature until fully set, about 30–45 minutes. For cleaner slices, use the parchment overhang to lift the slab from the pan and place it on a cutting board. Use a sharp knife to cut into 9 or 12 bars. For neater cuts, wipe the knife clean between cuts or chill the slab 10–15 minutes before slicing.

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate to extend to about 5–7 days. Place parchment layers between stacked bars to prevent sticking.