Fruity Pebbles Marshmallow Cereal Bars

Ingredients

• 6 cups Fruity Pebbles cereal
• 6 tbsp (85 g) unsalted butter
• 10 oz (283 g) mini marshmallows
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 cup (approx. 50 g) mini marshmallows (extra, for gooey pockets)

Instructions

1. Lightly grease a 9×9-inch pan and line it with parchment paper, leaving enough overhang to lift out the finished bars.
2. Measure the cereal into a large heatproof mixing bowl. Do not crush or compact the cereal when measuring.
3. Place the butter in a large saucepan over medium-low heat.
4. Melt the butter, then continue cooking gently until the milk solids become golden brown and the butter smells nutty. Do not burn it.
5. Immediately reduce heat to low.
6. Add the 10 oz mini marshmallows.
7. Stir gently until the marshmallows are almost completely melted.
8. Remove from heat.
9. Stir in vanilla and sea salt.
10. Pour the warm marshmallow mixture over the Fruity Pebbles.
11. Fold gently until evenly coated. Do not aggressively stir or crush the cereal.
12. If using the additional mini marshmallows, allow the mixture to cool for approximately 30–45 seconds, then fold them in so some remain partially intact.
13. Transfer immediately to prepared pan.
14. Using lightly buttered hands, parchment, or a greased spatula, press the mixture into an even layer. PRESS GENTLY — do not aggressively compact the bars. Over-compression creates hard, dense cereal bars.
15. Allow to set at room temperature approximately 45 minutes.
16. Lift from pan. Cut into 16 squares.

Nutrition

Chef's Notes

TEXTURE TARGET: Soft-chewy, lightly crisp, gooey, distinct cereal texture. NOT: rock hard, densely compressed, greasy, crumbly. CHEF'S NOTES: • Brown butter adds toasted depth that balances the cereal's sweetness. • Keep the marshmallow mixture over low heat. Excessive heat can make marshmallow cereal bars hard after cooling. • Fruity Pebbles are small and delicate, so fold rather than aggressively stir. • Do not pack the finished mixture firmly into the pan. STORAGE: Store airtight at room temperature for best texture. Best within approximately 2–3 days. Do not refrigerate unless necessary because refrigeration can make marshmallow bars firmer. SCALING PAN GUIDANCE: • 0.5× (8 bars): Use a smaller pan such as a loaf pan or 8×8-inch square pan. • 1× (16 bars): 9×9-inch square pan. • 1.5× (24 bars): Use a larger pan (9×13-inch) or split between two pans. • 2× (32 bars): Use two 9×9-inch pans. Cooking/melting time does not mathematically double. TRADEMARK NOTICE: Product and brand names are trademarks of their respective owners. Supper.recipes is not affiliated with or endorsed by these brands. NUTRITION NOTE: Calculated per bar (1/16 of recipe) using standard USDA nutrition values. Optional extra marshmallows not included in base calculation.

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