Featured Recipe
Twisted Fruity Pebble Treats
By Kate
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A quick no-bake snack riff using puffed rice cereal swapped for Fruity Pebbles and coconut oil instead of butter. Melted marshmallows cling to neon cereal pieces forming sticky, cheerful bars. The aroma thickens as marshmallows heat—sticky mass ready before it hardens. Chill slightly, then cut. Crunch with a hint of tropical coconut oil and tangy fruit flavor. Substitutions noted. Visual and tactile cues tell you when to pack down or pull off heat. Simple, colorful, nostalgic turned on its head with a coconut twist and lime zest option for zing. Friendly warning: marshmallow stickiness demands swift stirring and spreading, or it sets too soon.
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Prep:
7 min
Cook:
6 min
Total:
38 min
Serves:
12 servings
snacks
desserts
no bake
cooking tutorials
Introduction
Skip the butter swap coconut oil, lends smooth tropical hint. Fruity Pebbles burst color, light crunch better than old rice cereal, not as dense. Everything rests on marshmallows—exact temperature means sheen and fluidity critical—burn marshmallows? No smooth binding. Pack bars too tight, outcome turns into rock. Leave air pockets, bars crumb. Lime zest, salt optional but boost flavor slam. Protect pan edges—oil well or bars cling like superglue. Marshmallow stickiness intensifies quickly; timing beats all. Use spatula or wet fingers for spreading. Cut bars once set or risk mess. Chill, but not icy. Balanced, fun, chewy-bar snack to flex your kitchen instincts.
Ingredients
About the ingredients
Coconut oil replaces butter adding subtle sweetness and tropical aroma; avoid strong-flavored oils that overpower. Fruity Pebbles chosen for color, flavor contrast to marshmallow, easy substitute: any puffed rice or corn cereal but expect moister consistency. Marshmallows crucial quality—store brand may gum up or burn faster. Lime zest pulls forward brightness; swap for orange or lemon zest for different citrus vibe. Pinch salt enough to cut marshmallow sweetness, essential step not to omit. Pan greasing must be thorough on sides and bottom to release bars cleanly—use nonstick spray as shortcut but coconut oil preferred for uniform softness in bar edges.
Method
Prepare Pan
- Grab a 9x13 pan. Spread softened coconut oil on bottom and sides using your fingertips or half a paper towel. No skipping or scraping butter lumps that cause uneven sticking. Set aside.
- Heat large heavy-bottom pan over medium-low. Add marshmallows with coconut oil. Stir constantly—marshmallows puff, glossy, sticky, no char spots. Remove from heat once all melted and shiny. Immediate timing crucial here—don’t wait or mixture thickens or cools, makes mixing a nightmare.
- Add Fruity Pebbles swiftly. Toss them in and fold gently but quickly; keep aerated with minimal smashing. Incorporate lime zest and a pinch salt for brightness pulling flavors forward. Texture: sticky yet colorful, marshmallows binding every pebble tightly but softly.
- Immediately transfer to the pan. Dampen fingers or a spatula with cool water; keeps mixture from stubborn sticking. Press flat, evenly packing down close but not crushing cereal. Pack too hard, treats dense and chewy, too loose, bars crumble. Visual cue: glossy marshmallow sheen dimming to matte means mix cooling, hardening.
- Let sit untouched 25 to 35 minutes at room temperature. Fully cooled surface isn’t sticky, firm but pliable. Cut into squares with plastic knife or serrated blade—cleaner slice minimal crumbling. If bars feel tacky, chill 5 more minutes—over-chilling can dry and reduce chew. Enjoy crisp snap, tropical aftertaste, zest kick.
Melt & Mix
Pack & Chill
Technique Tips
Pan prep overlooked often; use softened coconut oil spread evenly—not just sprayed or smeared—avoids bars sticking. Medium-low heat essential to melt marshmallows smoothly; high heat char marshmallows instantly, ruining texture and flavor. Remove when glossy and fluid, marshmallows still pliable, stirring prevent clumps. Toss Fruity Pebbles fast, gently folding to maintain airiness. Quick stir critical—marshmallow mix thickens instantly once off heat; slow mixing means clumps and unequal coating. Use cold finger or spatula to spread into pan—dry hands or utensils equal mess, stickiness and uneven compression. Press just enough for bars to hold but not dense. Rest at room temperature until bars matte and firm; premature cutting ruins shape. If bars uncutable, pop in fridge 5–10 minutes max but avoid condensation. Cleanup tip: warm water soak for sticky pan residue, no scraping harshness.
Chef's Notes
- 💡 Use softened coconut oil. Spread it well or bars stick. Pan prep is critical. Dampen hands or spatula when pressing mixture, prevents sticking.
- 💡 Heat marshmallows gently. Medium-low is key. Too hot? They burn and won't melt right. Remove once glossy and fully melted. Time it well, timing matters.
- 💡 Stir Fruity Pebbles quickly. Keep everything airy, don’t smash them. Use large spatula. Fold gently. Even coating is necessary. No one wants clumps.
- 💡 Cool treats evenly. Let sit untouched for 25 to 35 minutes. Too soon? They'll crumble. Feel the surface, it should not be sticky. Adjust timing.
- 💡 For cutting, use a plastic knife. Reduces crumbs. If too tacky, chill briefly before slicing. Don't overchill. Risk drying out the bars.
Kitchen Wisdom
What to do if bars crumble?
Press down firm but not too much. Stickiness tells you when. If too loose, pack tighter in the pan next time.
Can I use different cereals?
Yes, any puffed rice or corn will work. Expect texture changes. Fruity Pebbles give a specific flavor. Keep that in mind.
What's the best way to store these?
Airtight container works well. Room temp is fine, but fridge if you prefer firmer bars. Avoid moisture.
How to fix burnt marshmallows?
Once burnt, hard to recover. Pump up heat under control next time. Low is best. Overheating ruins flavors.
