Fruit Loop Rice Krispie Treats are an easy cereal dessert made with Froot Loops cereal, marshmallows, and butter. Our version uses just 5 ingredients, but it’s still fruity, sweet, and irresistibly gooey.
These treats are perfect year-round, so make them for sleepovers, parties, or just because it’s Friday. All the kids will love them. Yes, even the big kids we call adults.
Are you considering other cereal treats? You have to check out our Lucky Charms rice crispy treats, or even our Cocoa Loops treats. Both of them make me want more and more. 😂
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Why You’ll Love This Recipe…
- Like most of our cereal treats, these are super easy to make with just 5 basic ingredients you can find at any grocery store.
- You’ll be surprised by how well the fruity cereal pairs with the buttery marshmallow flavors.
- This variation is a fruity and colorful spin that instantly grabs attention. They’re fun for kids’ birthdays, and for adults, they send us right back down memory lane.
Ingredients
- Froot Loops cereal – we use the national brand, but generic fruity looped-shaped cereal should work, too.
- Marshmallows – we always use fresh mini marshmallows as they melt faster.
- Butter – we prefer unsalted butter as it allows us to control the amount of salt added to the treats.
- Vanilla – helps enhance the sweet cereal and marshmallow flavors.
- Salt – that little pinch is what makes the flavors pop.
See the recipe card for quantities.
How to Make Fruit Loop Rice Krispie Treats
Lightly spray an 8×8 inch pan. Set aside.
In a large pot over low heat, melt the butter and salt. Add 10 oz of the marshmallows and stir gently until just melted and smooth.
Remove from heat and stir in vanilla.
Add the Froot Loops and fold until everything is evenly coated.
Fold in the remaining 2 oz mini marshmallows to create soft, gooey marshmallow pockets throughout the treats.
Transfer the mixture to the prepared pan. Use lightly buttered or damp hands to gently press the treats into an even layer. Don’t compact them or the bars will turn dense.
Let the treats cool at room temperature for 1 hour before slicing into squares.
Top Tips
Avoid overheating your marshmallow mixture as this can cause your treats to end up hard.
Don’t press the mixture too firmly into the pan or they will end up too firm.
Lightly grease your spatula or hands before pressing the mixture into the pan to prevent sticking.
Storage
To keep the treats soft and gooey, store them in an airtight container for up to 3 days. For longer storage, wrap them individually and place them in a freezer-safe bag or container. They’ll keep for up to 2 months.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Absolutely. Generic cereal should work just fine in this recipe.
This is an easy fix. You likely overheated the marshmallow mix or pressed the mixture too firmly into the pan.
Store them in an airtight container at room temperature.
Fruit Loop Rice Krispie Treats
Ingredients
- 6 Cups Froot Loops Cereal
- 12 Oz Mini Marshmallows Divided
- 6 Tbsp Unsalted Butter
- ¼ Tsp Fine Salt
- ½ Tsp Vanilla Extract
- Nonstick Spray
Instructions
- Lightly spray an 8×8 inch pan. Set aside.
- In a large pot over low heat, melt the butter and salt. Add 10 oz of the marshmallows and stir gently until just melted and smooth.
- Remove from heat and stir in vanilla.
- Add the Froot Loops and fold until everything is evenly coated.
- Fold in the remaining 2 oz mini marshmallows to create soft, gooey marshmallow pockets throughout the treats.
- Transfer the mixture to the prepared pan. Use lightly buttered or damp hands to gently press the treats into an even layer. Don’t compact them or the bars will turn dense.
- Let the treats cool at room temperature for 1 hour before slicing into squares.
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Make sure you spray the utensils with cooking spray; this recipe is sticky.
- If you want thinner bars, use a 9×13 pan.
Nutrition
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