These Fruit Loop Rice Krispie Treats are a bright and playful spin on the classic marshmallow treat we all know and love. Packed with buttery, gooey marshmallow goodness and loaded with two of your favorite childhood cereals—Rice Krispies and Fruit Loops—these bars are then finished with a layer of melted white chocolate and a shower of rainbow nonpareils for the ultimate nostalgic treat. They’re easy to make, super fun to serve, and even more fun to eat!
Whether you’re whipping these up for a birthday party, a bake sale, or just a treat-yourself kind of day, they come together in just a few steps and are guaranteed to steal the show.
RECIPE TIPS
- Salted butter: If you follow this blog you know that I always bake with salted butter. It’s a personal preference but if you’d like to use unsalted you can! Add in 1/2 tsp salt.
- Vanilla Extract: Have you ever noticed that if you order a Rice Krispie treat from a bakery it tastes sooo good? That’s because they add vanilla extract. I add the vanilla extract to the melted butter and it adds a caramelized vanilla flavor that is just incredible.
- Marshmallows: I like to use mini marshmallows because they melt quicker, and this recipe calls for 2, 10 ounce bags. It creates that gooey deliciousness that makes for the best bite. Do not over cook the marshmallows. You just want to melt them. If you over cook the mixture will become thin and not give you that marshmallow stretch!
- Rice Krispies & Fruit Loops: I like to use a mixture of both cereals! If you prefer you can use all 10 cups of Fruit Loops.
Tips & Tricks
- Don’t overheat the marshmallows. Keep the heat on medium-low to avoid scorching the mixture, which can lead to hard treats.
- Use fresh cereal. For the best texture and crunch, make sure your cereal isn’t stale.
- For easy slicing, use a sharp knife sprayed with nonstick spray or lightly buttered.
Storage
Store these Fruit Loop Rice Krispie Treats in an airtight container at room temperature for up to 3 days. If you’re making them ahead, you can store them in the fridge, but let them come to room temp before serving for the best texture.
If you aren’t a fan of white chocolate, feel free to switch it up! You could use milk or dark chocolate, or even Nutella. I think the white chocolate sort of imitates the cereal milk flavor! If you end up trying this recipe please leave a rating a review below 🙂 If you want more Rice Krispie treat recipes, click here!
Fruit Loop Rice Krispie Treats
Ingredients
For the Rice Krispies:
- 1 cup salted butter
- 20 oz mini marshmallows
- 6 cups Rice Krispies
- 4 cups Fruit Loops
- 2 tsp vanilla extract
For the topping:
- 16 oz white chocolate or vanilla almond bark melted
- 1 cup Fruit Loops
- ¼ cup nonpareils
Instructions
For the Rice Krispies:
- Line a 9×13 pan with parchment paper. Lightly mist with nonstick cooking spray and set aside. In a large pot melt your butter. Once melted, stir in the two teaspoons of vanilla extract. The hot mixture will bubble up, so continue to stir an additional thirty seconds until the sizzling subsides.
- Add in one bag or half of your marshmallows and mix until almost completely melted before adding the remaining. Stir until all of the marshmallows are entirely combined and melted. You may need to return to low heat to melt.
- At this point, add in the Rice Krispies, 2 cups at a time, and lightly stir until combined. Continue to add the Rice Krispies and then the Fruit Loops until everything is evenly combined. Pour the mixture into the 9×13 pan. Lightly wet your hands and gently push into the pan to the edges. You don't want to crush it, so really be gentle with it!
- Add the white chocolate to a heat proof bowl. Microwave for 30 seconds, stir and repeat until completely melted. Once it's ready, set aside for 3 minutes to come down to room temperature. Pour onto the treats and spread evenly on top. Sprinkle on rainbow sprinkles and extra Fruit Loops and enjoy!