Common Questions
How much Fruity Pebbles do I use?
For a 9 x 13-inch pan, use 7 cups Fruity Pebbles. That amount gives you a thick, gooey bar that still holds together without getting dry and crumbly.
How do I keep the colors bright?
Three small things make a big difference: (1) melt the marshmallows over low heat, (2) let the pot cool for about 2 minutes before adding cereal, and (3) fold gently and stop as soon as everything is coated. Overheating and overmixing are what dull the colors.
What pan size works best?
A 9 x 13-inch pan is the sweet spot for this recipe. If you use an 8 x 8-inch pan, the treats will be very thick and extra gooey, but harder to press evenly. If you use a half-sheet pan (12 x 18-inch), they will be thinner and set faster.
How do I cut them without making a sticky mess?
For the neatest squares, cut when they are set but still slightly warm, about 15 to 25 minutes after pressing into the pan. Lightly butter your knife (or spray it), wipe between cuts, and use a gentle sawing motion. If the bars seem too soft to slice cleanly, wait another 10 minutes and try again.
Can I use marshmallow fluff instead of mini marshmallows?
Mini marshmallows are the most reliable. Fluff can work, but it is harder to measure by volume and can make the mixture looser. If you try it, add it slowly and stop when the mixture looks glossy and stretchy, not runny.
Why did my treats turn out hard?
Usually one of these: heat was too high, marshmallows cooked too long, or the treats were pressed too firmly into the pan. Keep the heat low, stir just until melted, and press gently like you are tucking them in, not compacting a snowball.
