Fruity Pebble Marshmallow Treats
Believe it or not, these are not organic. And I won’t be hash-tagging #cleaneating.
When I scroll through my Instagram feed, or search hashtags like #food and #dinner, I fear for the future of Fruity Pebbles. And for my boys’ future mornings with Fruity Pebbles. And Cinnamon Toast Crunch. And Golden Grahams. And Lucky Charms!
Instagram is inundated with health food! Vegan noodles and green smoothies and vegan non-dairy gluten-free low-carb cupcakes. What?? What ingredients are left?! My sister just told me she saw hummus mixed with cold-pressed juice. I mean WTF.
While I really do enjoy a very healthy diet, it’s all about checks and balances for me. Occasional sugary non-nutritional cereals and real pasta noodles and cupcakes with all the ingredients are the little things in life that bring pure enjoyment. And while I do love Kashi cereal, I know that my childhood wouldn’t have been complete without the days when my mom let us splurge on Frosted Flakes and Cocoa Puffs (never Lucky Charms though. Why mom?). So, I fear for Fruity Pebbles and all other non-organic non-whole non-natural minimal-nutrition food. I feel like before we know it foods like that will be illegal and we’ll all be feeding on seeds and hay.
Anyway…I love Fruity Pebbles. And because it’s NATIONAL CEREAL DAY, I decided to turn mine into a version of Rice Krispie Treats.
You guys, these are good. Extra marshmallow, extra butter, and yes probably all sorts of unnatural food dyes like red 57 and yellow 49 or whatever. So worth it.
- 6 tablespoons butter
- 5 cups mini marshmallow
- 3/4 teaspoon almond extract
- 4 cups Fruity Pebbles
- 2 oz cream cheese
- 1 3/4 cup powdered sugar, sifted
- 1/4 cup heavy cream
Melt the butter over medium heat. Stir in the marshmallows, continuing to stir until melted. Turn off the heat and mix in the almond extract. Combine Fruity Pebbles and marshmallows, then press into a greased 8×8 inch pan.
To make the frosting, mix all ingredients, then spread evenly over the cooled bars.