Recipes Rice Krispie Treats

Fruity Pebbles Rice Krispie Treats

A recipe for Fruity Pebbles Rice Krispie treats, made with marshmallows, butter, and colorful Fruity Pebbles cereal. This rainbow twist on traditional Rice Krispie treats makes a fun addition to bake sales, birthday parties, and Pride Month celebrations.

Fruity pebbles rice krispie treats on a white surface

Why Make These Fruity Pebbles Rice Krispie Treats?

Although I’m proud of my training and enjoy making fancy French pastries as much as the next pastry chef, I’m also a sucker for the childhood classics: oatmeal cream pies, M&M cookies, gummy bears, and lollipops. I also love Rice Krispie treats. In the past, I’ve developed all kinds of fun cereal treat recipes, like Nutella Rice Krispie treats and treats shaped like shamrocks, pumpkins, and miniature birds’ nests.

Every June, I find myself leaning into color—in my wardrobe, my IG account, and definitely in my kitchen. Anyone who knows me knows I love a rainbow recipe, and with Pride celebrations just around the corner, it seemed like a good time to add a new one to the mix.

Fruity Pebble crispy treats and a bowl of cereal on a white surface

This time last year I shared a recipe for striped rainbow rice krispie treats. This year, I decided to build my recipe around a rainbow-colored cereal. The result? These sweet, fruit-flavored treats made with Fruity Pebbles (talk about a childhood classic!!)

Featuring a rainbow-hued twist on the marshmallow-and-butter combo we all loved as kids, these cereal treats are sweet, crunchy, unapologetically colorful, and just in time for Pride.

Fruity Pebble Rice Krispie Treats Recipe Ingredients

To make these Fruity Pebbles Rice Krispie treats, start by gathering the following ingredients:

  • Unsalted Butter – You’ll need 90 grams (6 tablespoons) of unsalted butter. No need to soften—it’ll be melted anyway!
  • Marshmallows – You can make these treats with jumbo, large, or mini marshmallows. Use a scale to weigh out 300 grams, or about 10 1/2 ounces.
Ingredients for making a fruity pebbles rice krispie treats recipe
Ingredients for making Fruity Pebbles Rice Krispie treats

Looking down at a stack of Fruity Pebble crispy treats

Tips and Tricks for Making Fruity Pebble Krispie Treats

A few things to keep in mind when making these rainbow cereal treats:

Don’t press too hard. When pressing the Fruity Pebbles mixture into the tin, press down gently with damp or oiled fingertips. Don’t press too firmly—packing the cereal into the tin will make the bars difficult to slice, and even more difficult to bite.

Prepare the tin. Do not skip the parchment preparation step. Lining the square tin with a criss-cross of parchment (and allowing an overhang on all sides) prevents the treats from sticking to the metal and  creates a “sling” that makes it super easy to transfer the slab to a cutting board in one piece.

Use a sharp knife. A sharp, well-oiled chef’s knife makes slicing a breeze.

A stack of Fruity Pebbles rice krispie treats on a white surface

Make-Ahead and Storage Suggestions

These Fruity Pebble Rice Krispie treats taste best on the day they’re made. Layer leftover treats between sheets of parchment or wax paper and store in an airtight container at room temperature for up to 3 days.

Other krispie treat recipes you might enjoy:

Nutella Rice Krispie Treats
Rainbow Rocky Road Slice
Rainbow Rice Krispie Treats
Pumpkin Rice Krispie Treats
Peanut Butter Rocky Road Slice

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

Fruity pebble cereal treats on a white surface

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Fruity Pebbles Rice Krispie Treats

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A recipe for Fruity Pebbles Rice Krispie treats, made with marshmallows, butter, and colorful Fruity Pebbles cereal.

  • Author: becky
  • Prep Time: 10 minutes
  • Cooling Time: 1 hour
  • Cook Time: 1 hour 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 16 treats
  • Category: Krispie Treats
  • Method: Stovetop

Ingredients

Scale

90 grams unsalted butter (6 tablespoons)
300 grams marshmallows (about 10 1/2 ounces)
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
90 grams Fruity Pebbles cereal (about 5 cups)

Instructions

Line an 8 x 8-inch square tin with parchment, and spray generously with nonstick spray.

Pan lined with parchment

Add the butter to a large, heavy-bottomed saucepan or stock pot. Melt the butter.

Butter in a saucepan

Melted butter in saucepan with spoon

Add the marshmallows, stirring continually until completely melted.

Marshmallows in a saucepan with a spoon

Melted marshmallows in a saucepan

Remove from heat. Stir in vanilla extract and fine sea salt.

Melted marshmallows in a saucepan

Add the cereal and stir until fully combined, with no dry cereal remaining.

Stirring Fruity Pebbles cereal into melted marshmallows

Fruity Pebbles crispy treat cereal mixture in a saucepan with a spoon

Pour cereal mixture onto prepared tin.

Pouring fruity pebble crispy treats mixture into a parchment lined tin

With damp fingertips, pat down gently until evenly distributed. (Do not press too firmly, or the treats will be difficult to chew!)

Fruity pebble rice crispy treats in a parchment lined tin

Set aside. Cool at room temperature, at least 1 hour.

Lifting by the parchment overhang, transfer cooled slab to a cutting board.

Slab of Fruity Pebble krispie treats on a cutting board with a knife

With a sharp, well-oiled chef’s knife, slice into squares.

Knife slicing fruity pebbles rice krispie treats

Serve immediately.

Rainbow colored fruity pebbles rice krispie treats on a grey surface with a bowl of cereal

Arrange leftover treats in an airtight container, layered between sheets of parchment. Store at room temperature for up to 3 days.

 

Did you make this recipe?

Leave a comment below or share a photo on Instagram and tag me @bastecutfold.

becky

Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef. She earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma) from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation from Birkbeck, University of London in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes. She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others. Follow her on Instagram @bastecutfold.

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