Fruity Pebble Rice Krispie Treats
Fruity Pebble Rice Krispie Treats is a hor d'oeuvre that serves 18. One serving contains 131 calories, 1g of protein, and 3g of fat. For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 83502 people were impressed by this recipe. A mixture of butter, fruity pebbles, marshmallows, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The Novice Chef Blog. With a spoonacular score of 32%, this dish is not so tremendous. Try Fruity Pebble Krispie Treats, Brown Butter Fruity Pebble Rice Krispy Treats, and The Very Best Rice Krispie Treats for similar recipes.
Servings: 18
Ingredients:
4 tablespoons butter
6 cups Fruity Pebbles
10 oz marshmallows
white chocolate, for dipping
Equipment:
baking pan
popsicle sticks
microwave
bowl
Cooking instruction summary:
Grease a 9x13 inch baking dish. Melt butter in a pan over medium heat. When melted, add marshmallows and stir until melted. Remove from heat.Add cereal and mix well. Pour contents into baking dish and spread evenly. When cooled, cut into rectangles and insert popsicle stick.Heat chocolate in a microwave safe bowl at half power in 30 second intervals, until fully melted. Dip top into white chocolate and sprinkle with extra fruity pebbles if you wish!Will keep for 3 days in an air tight container.
Step by step:
1. Grease a 9x13 inch baking dish. Melt butter in a pan over medium heat. When melted, add marshmallows and stir until melted.
2. Remove from heat.
3. Add cereal and mix well.
4. Pour contents into baking dish and spread evenly. When cooled, cut into rectangles and insert popsicle stick.
5. Heat chocolate in a microwave safe bowl at half power in 30 second intervals, until fully melted. Dip top into white chocolate and sprinkle with extra fruity pebbles if you wish!Will keep for 3 days in an air tight container.
Nutrition Information:
covered percent of daily need
