These Fruity Pebbles Blondies are incredibly tasty and surprisingly easy to make. Soft, chewy blondies studded with Fruity Pebbles cereal deliver bright color, nostalgic flavor, and a delightful texture in every bite.
I love creating cereal-based desserts—there’s something nostalgic and comforting about turning a favorite childhood cereal into a fun treat. Fruity Pebbles rank among my top cereals: fruity, sweet, and delightfully crunchy. They felt like the perfect addition to a blondie, and the result did not disappoint.
These blondies use a white chocolate base, which might sound very sweet but actually provides a smooth, neutral foundation for the cereal flavor. I used a combination of finely crushed Fruity Pebbles crumbs and whole cereal pieces to create contrasting textures and to intensify the flavor. For the photos I sprinkled some cereal on top for a pop of color and a little extra crunch. The cereal softens slightly during baking, becoming chewier in the finished bars, which I found delicious.
I’m obsessed with these Fruity Pebbles Blondies and so were everyone who tried them. They’re soft, chewy, sweet, and full of fun rainbow bursts and that unmistakable cereal flavor. If you love nostalgic, colorful desserts, these bars are sure to be a hit.
Best Ever Fruity Pebbles Blondies
10
35
45
Ingredients
- 1/2 cup (1 stick) unsalted butter cubed
- 8 ounces (Two 4-ounce bars) white chocolate bars roughly chopped
- 1/2 cup granulated white sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1¼ cups all-purpose flour
- 1½ cups Fruity Pebbles cereal divided
Instructions
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Preheat oven to 350°F. Line an 8×8 light metal baking pan with foil or parchment, letting the edges extend over the sides. Lightly spray the liner with cooking spray and set aside.
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In a large microwave-safe bowl, combine the cubed butter and chopped white chocolate. Microwave on high for 20 seconds, stir, then continue microwaving in 20-second bursts, stirring after each, until the mixture is smooth and fully melted. Let cool for about 5 minutes.
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Whisk the sugars into the slightly cooled chocolate mixture. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. Add the salt and flour and mix until combined. In a food processor, pulse 1 cup of Fruity Pebbles until it becomes fine crumbs. Fold the crushed cereal crumbs and the remaining 1/2 cup whole Fruity Pebbles into the batter.
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Spread the batter evenly in the prepared pan. Bake 25–35 minutes, until a toothpick inserted near the center comes out clean or with moist but not wet crumbs. Cool completely before cutting into bars. If you like, sprinkle additional Fruity Pebbles on top just before serving.
I adore these blondies and I’m confident you will too.
Have a super sweet day!
xo, Hayley