There is likely nothing as nostalgic as homemade Rice Krispie Treats for me. I still can’t eat the store bought ones. It’s homemade or bust. Imagine my delight when as a young college student (many moons ago), I realized I could make these treasure with virtually any cereal out there?
And so I did! I made them with all of the cereals I was never allowed to eat growing up, start with my favorite, Fruit Loops! You’d also be curious to know that I was such an OCD person that I would eat them without milk and one color at a time. Face plant.
As an adult, I’ve realized the more refined way to eat this colorful breakfast treat is in the form of a cereal treat bar. Smothered in gooey marshmallows and made into finger food.
What You’ll Need
- Salted butter- I know!!!! For once I am telling you to use salted and this is only because there aren’t any other ingredients that could potentially contribute to the saltiness of this easy dessert recipe. Trust me when I say that the tiny amount of salt from the butter does help balance the other very sweet profiles. Aim to use a really food A++ quality butter here. With just a couple of ingredients, it really does make a difference.
- Mini Marshmallow- Minis simply melt smoother and easier. Jumbo or jet puffed are fine too. I have marshmallow conversion chart on our sister site to figure out the amount in cups, if you need it.
- Fruit Loops- Brand name or generic… or any other type of cereal you want. Did you know all of these colors are actually just the same flavor? Little bit of breakfast trivia for you.
How to Make Fruit Loop Cereal Bars
- I like a thick bar, so I use a 9×9 baking dish, but this recipe will also make a thinner bar in a 9×13 pan. Coat the pan generously with cooking spray or actually rub with a stick of butter. Alternately, line with parchment paper. I actually use parchment paper and cooking spray so they easily pop on out.
- Use a very large microwave-safe bowl, larger than you think you need, and melt the butter and marshmallows starting with 90 seconds. Cut the butter into smaller pieces and use mini marshmallows so they melt evenly and easily. After the initial 90 seconds, heat at 20 second increments, stirring between each until marshmallows are smooth and fully melted.
- Immediately stir with the Fruit Loops. I add them slowly and basically toss the whole mound upside down and it seems to be easier to stir. This process is also much easier while the marshmallows are nice, warm and gooey, so work fast.
- Pour the mixture into a bowl and then press them together. Spray your fingers with cooking spray or use a piece of parchment to prevent sticking.
- Then comes the hardest part, allow them them to cool, then remove from the baking pan and cut into 12 squares using a sharp knife.
Store fruit loop cereal bars at room temperature in an airtight container. They stay good for up to 5 days, but like many desserts, are best enjoyed within the first 2 days of preparing.
I don’t recommend freezing Fruit Loop Bars. They will be super hard.
More Bar Recipes:
Fruit Loop Bars
- 4 tablespoons salted butter cut into smaller pieces
- 10 ounces mini marshmallows
- 6 cups fruit loops
- cooking spray
- Coat a 9×9 baking dish with cooking spray or line with parchment paper. Set aside.
- In a large microwave-safe bowl, melt the butter and marshmallows starting with 90 seconds and then moving down to 20 second increments, stirring between each until marshmallows are smooth and fully melted.
- Immediately stir with Fruit Loops, adding just 1 cup at a time and then tossing until all are added and uniformly covered.
- Transfer into the prepared bowl, pressing down with greased fingers and another piece of parchment to make them snug.
- Allow to cool, then remove from the baking pan and cut into 12 squares using a sharp knife.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.