These Fruity Pebbles Blondies are wonderfully tasty and very simple to make. They’re soft and chewy bars with Fruity Pebbles mixed throughout, adding bright color and bursts of fruity flavor in every bite.
I love turning childhood favorites into desserts, and cereal is one of my biggest inspirations. Fruity Pebbles rank among my top cereals—sweet, fruity, and addictive—so I knew they would make an excellent addition to blondies. The result is a nostalgic, fun treat that’s hard to resist.
These blondies use a white chocolate base, which might sound overly sweet but actually provides a balanced, neutral foundation. I mixed in finely crushed Fruity Pebbles for a cereal-flavored crumb and folded in whole pieces for texture. For the photos I sprinkled a few pieces on top for crunch and color—note that the cereal softens a bit during baking, becoming chewy, which I found delicious.
I’m obsessed with these Fruity Pebbles Blondies, and neighbors who tried them loved them too. They’re tender and chewy, with sweet, fruity notes and colorful cereal pops that deliver a playful, nostalgic flavor. I think you’ll enjoy them as much as I do.
Print Recipe
Best Ever Fruity Pebbles Blondies
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 the oven to 350°F (175°C). Line an 8×8 light metal baking pan with foil or parchment, letting the edges extend over the sides. Lightly spray the lined pan with cooking spray and set aside.
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In a microwave-safe bowl, combine the cubed butter and chopped white chocolate. Microwave on high in 20-second bursts, stirring between each burst, until the mixture is melted and smooth. Allow it to cool for about 5 minutes.
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Whisk the granulated and brown sugars into the cooled white chocolate mixture. Add the eggs one at a time, mixing well after each, then stir in the vanilla. Mix in the salt and flour until combined. Place 1 cup of Fruity Pebbles in a food processor and pulse until it forms fine crumbs. Fold the crushed cereal and the remaining 1/2 cup of whole Fruity Pebbles into the batter.
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Spread the batter evenly into the prepared pan and bake for 25–35 minutes, or until a toothpick inserted near the center comes out with moist but not wet crumbs. Allow the blondies to cool completely before cutting into bars. If desired, sprinkle additional Fruity Pebbles on top before serving.
I’m head-over-heels for these blondies and confident you’ll enjoy them too.
Have a super sweet day!
xo, Hayley