These Fruity Pebbles Rice Krispie Treats are an easy dessert to make. They are so soft and chewy. What makes these Rice Krispie Treats stand out from the rest is the brown butter and the addition of the white chocolate ganache and mini marshmallows that you mix in at the end. It is a bite of heaven in your mouth.
WHAT YOU NEED TO MAKE FRUITY PEBBLES RICE KRISPIE TREATS
- Butter: I recommend using unsalted butter but you can use salted butter in this recipe. If you do use salted butter just omit the added salt.
- Mini Marshmallows: I recommend using FRESH mini marshmallows and not large marshmallows. Mini marshmallows melt quickly and evenly compared to larger marshmallows.
- Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
- Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
- Rice Krispie Cereal: You can also use the generic brand.
- Fruity Pebbles Cereal: You can use any kind you’d like. You can even use Cocoa Pebbles or the holiday ones!
- White Chocolate Chips: My favorite brand of chocolate chips is Guittard.
- Heavy Cream
- Non-Stick Cooking Spray
WHAT SUPPLIES YOU NEED
- Large Sauce Pan
- Silicone Spatula: You can find one on Amazon.
- Measuring Cups & Spoons
- Parchment Paper: I love using pre-cut parchment sheets that I get on Amazon.
- 9×13 Inch Pan: Metal, glass or disposable pan is fine. Either will do. I love using Fat Daddio pans.
HOW TO MAKE WHITE CHOCOLATE GANACHE
Place white chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds.
Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.
HOW TO MAKE FRUITY PEBBLES RICE KRISPIE TREATS
Line a 9×13 inch baking pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
In a large sauce pan, melt the butter over medium heat until it begins to foam, 3 to 4 minutes. Swirl the butter around in the pan until it begins to brown lightly, smell nutty, and form tiny brown flecks, 3 to 4 minutes. It takes about 8 minutes or so for the butter to brown.
Once the butter has browned add the mini marshmallows to the pan, stir occasionally. Reserve about 2 cups of the mini marshmallows to stir in later.
When the marshmallows are just melted remove from the heat and add the vanilla, white chocolate ganache, salt, Rice Krispie cereal and Fruity Pebbles cereal until just coated in the marshmallow mixture.
Optional: You can reserve some white chocolate ganache to drizzle on top of the Rice Krispie Treats.
Next add the remaining 2 cups of mini marshmallows. Stir to combine.
Place the mixture into the prepared pan and GENTLY press into an even layer with your silicon spatula or greased hands. Be careful not to press to hard or you will get rock hard Rice Krispie treats and you don’t want that!
You can then decorate the top of the Rice Krispie Treats with the white chocolate ganache, more Fruity Pebbles cereal, sprinkles and/or edible glitter.
Allow to cool completely for about 30 minutes before cutting into 12 even squares.
Store in an airtight container at room temperature for up to a week.
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Fruity Pebbles Rice Krispie Treats
- June 9, 2024
- 12
- 1 hr
- Count the memories not the calories! Cals/Serving
- Print this
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2-10 ounce bags mini marshmallows
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 5 cups Rice Krispie cereal
- 5 cups Fruity Pebbles cereal
- White Chocolate Ganache
- Non-stick cooking spray
- White Chocolate Ganache: 2 cups white chocolate chips
- 1 cup Heavy Cream
- Supplies: 9x13 inch pan
- Parchment sheets
- Large sauce pan
- Measuring cups & spoons
Directions
- Step 1
- PREP: Line a 9×13 inch baking pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
- Step 2
- FOR THE WHITE CHOCOLATE GANACHE: Place white chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.
- Step 3
- BROWN THE BUTTER: In a large pot, melt the butter over medium heat until it begins to foam, 3 to 4 minutes. Swirl the butter around in the pan until it begins to brown lightly, smell nutty, and form tiny brown flecks, 3 to 4 minutes. It takes about 8 minutes or so for the butter to brown.
- Step 4
- MELT THE MARSHMALLOWS: Once the butter has browned add the mini marshmallows to the pan, stir occasionally. Reserve about 2 cups of the mini marshmallows to stir in later.
- Step 5
- COMBINE: When the marshmallows are just melted remove from the heat and add the vanilla, white chocolate ganache, salt, and Rice Krispie cereal and Fruity Pebbles cereal until just coated in the marshmallow mixture. Next add the remaining 2 cups of mini marshmallows. Stir to combine. Optional: You can reserve some white chocolate ganache to drizzle on top of the Fruity Pebbles Rice Krispie Treats.
- Step 6
- Place the mixture into the prepared pan and GENTLY press into an even layer with your silicon spatula or greased hands. Be careful not to press to hard or you will get rock hard Rice Krispie treats and you don’t want that! You can then decorate the top of the Rice Krispie Treats with white chocolate ganache, more Fruity Pebbles cereal, sprinkles and/or edible glitter.
- Step 7
- Allow to cool completely for about 30 minutes before cutting into 12 even squares. Store in an airtight container at room temperature for up to a week.
