Instructions

• Line a 9×13-inch pan with foil (leave an overhang for easy lifting) and spray the foil with nonstick cooking spray.
• Measure the Fruity Pebbles into a large, heatproof bowl and set aside.
• In a large saucepan over medium-low heat, melt the unsalted butter, stirring occasionally until fully melted.
• Add the mini marshmallows to the melted butter and stir continuously until the marshmallows are completely melted and the mixture is smooth. Remove the pan from the heat.
• Stir the vanilla extract into the melted marshmallow mixture until combined.
• Pour the marshmallow mixture over the cereal and gently fold with a rubber spatula until the cereal is evenly coated.
• Transfer the coated cereal to the prepared pan. Using a spatula sprayed with nonstick cooking spray or a piece of wax paper lightly sprayed with cooking spray, press the mixture firmly and evenly into the pan.
• Let the bars cool and set at room temperature until firm, about 30 minutes. Use the foil overhang to lift the slab from the pan and slice into bars.
• Store the bars in an airtight container at room temperature for up to 3 days.