Throughout my childhood, sugary cereals were allowed only on special occasions, like during vacations. My brother and I would fight over which tiny box of artificially flavored and color-enhanced cereal we would get to eat each morning. I was partial to Apple Jacks, while my brother reached for the Frosted Flakes. Of course, the downside was that there was only one box of each type of cereal, so after our favorites were gone, it was a free-for-all for the remaining mornings. As an adult, I follow these same rules in my house, and I think my son’s favorite part of staying at a hotel might be the breakfast buffet with the self-serve cereal canisters. On occasion, I’ll treat myself to a fun cereal too. Everything in moderation, right?
Back in the day, there were a few grocery store treats that riffed on these cereals, including milk ‘n’ cereal bars, which were popular in the early 2000s. They were marketed as “everything but the bowl” and featured a layer of milky icing sandwiched between two layers of cereal. The original flavors were Honey Nut Cheerios, Chex, Cinnamon Toast Crunch and Cocoa Puffs. While you can still buy some variations of cereal bars that have the “milk” coating on the bottom, the classic milk ‘n’ cereal bars have since been discontinued.
However, with a few ingredients, you can make these sweet treats in your own kitchen. Our Fruity Pebbles milk ‘n’ cereal bars recipe is incredibly versatile, which means you can easily substitute your favorite breakfast cereal in place of the Fruity Pebbles. While they won’t become a breakfast alternative in our house any time soon, these treats are a sweet reminder to not always take things so seriously in life—or in the kitchen.
Ingredients for Fruity Pebbles Milk ‘n’ Cereal Bars
- Fruity Pebbles cereal: Fruity Pebbles are the star of the show in these milk ‘n’ cereal bars. This sweetened rice cereal features bright colors and fruity flavors.
- Brown rice syrup: Brown rice syrup is a sugar alternative made from fermented brown rice cooked down to form a sticky paste. It is similar in thickness to corn syrup or honey but it’s not quite as sweet.
- Brown sugar: Brown sugar, which is just regular sugar that has molasses added to it, has a deeper and richer flavor than regular sugar. This recipe calls for light brown sugar, but you can swap in dark brown sugar if necessary. If your brown sugar has hardened in your pantry, there are a few tricks to quickly soften brown sugar, including popping it in the microwave.
- Unsalted butter: Butter adds a rich and buttery flavor to the cereal bars.
- Icing: The “milky” center is a thick icing made by combining confectioners’ sugar, whole milk and vanilla extract. If you don’t have confectioners’ sugar on hand, you can easily make confectioners’ sugar from granulated sugar in your blender or food processor.
Directions
Step 1: Prep the pans
Line two 9×9-inch square pans with parchment. Allow the paper to overhang at least one side of each pan. Set aside.
Step 2: Make the syrup
Pour the Fruity Pebbles into a large heatproof bowl. Then, in a small saucepan, add the brown rice syrup, brown sugar and butter. Set over medium heat and whisk to combine. Cook until the mixture reaches a full boil, then continue cooking for two minutes, stirring continuously, until the syrup is foamy and slightly thickened.
Step 3: Mix the syrup with the cereal
Carefully pour the hot syrup over the Fruity Pebbles and stir to coat.
Editor’s Tip: Use a silicone spatula to coat the cereal with the syrup.
Divide the cereal equally into the two prepped pans. Flatten the cereal into an even layer in each pan (it should be about 1/2-inch thick). Transfer the pans to the refrigerator and chill until set, about one hour.
Step 4: Make the icing
In a large bowl, combine the confectioners’ sugar, whole milk and vanilla. Whisk until smooth. Use an offset spatula to spread the icing on top of the cereal bars in one of the pans.
Editor’s Tip: Use a fine-mesh sieve to sift the confectioners’ sugar into the bowl, which helps prevent lumps.
Step 5: Sandwich the layers
Carefully remove the uniced cereal bars from their pan and sandwich them on top of the iced bars. Press down gently to secure the two layers together. Return the baking pan to the fridge, and chill for up to two hours or until completely set.
Step 6: Cut and serve
Use a sharp knife to cut the bars into 12 rectangles. Serve immediately.
Fruity Pebbles Milk ‘n’ Cereal Bar Variations
- Change up the cereal: These milk ‘n’ cereal bars are incredibly versatile. You can easily swap in another cereal such as Honey Nut Cheerios, Cocoa Krispies or Cinnamon Toast Crunch for the Fruity Pebbles. For something a little less sweet, try regular Cheerios, Chex or Rice Krispies.
- Give it a drizzle: Top the bars with a drizzle of vanilla glaze or white chocolate for over-the-top sweetness.
- Make them with marshmallows: Instead of syrup and sugar, make the cereal bars with marshmallows. Melt 1/4 cup butter in a large saucepan over low heat, then stir in 4 cups of mini marshmallows until completely melted. Stir in the Fruity Pebbles until completely coated in the marshmallow mixture. Continue with the recipe as described in Step 3 above.