Scale

For the Rice Krispie Treats:

1/4 cup butter

1.5 (10 oz.) bags mini marshmallows

1/4 teaspoon kosher salt

1 teaspoons vanilla extract

For the Marshmallow Frosting:

1/2 cup butter, room temperature

1 cup powdered sugar

3 drops blue gel food coloring

Toppings:

3–4 tbsp additional Fruity Pebbles

Prepare the pan by spraying the bottom of a 9″ tart pan or pie pan with cooking spray. Place a circle cut out of parchment paper in the middle of the pan. Spray the parchment paper and side of the pan again and set aside.
In a large pot, melt the butter. Once melted, stir in 1 bag of marshmallows until it is melted and combined with the butter. Take the pot off of the stove and mix in the vanilla and salt.
Add the Rice Krispies, Fruity Pebbles, and 1/2 bag of marshmallows into the pot and combine thoroughly.
Spoon the mixture into the tart pan and press down with a greased spatula to level. Wait 1 hour for the rice krispie treats to set.
While the rice krispie treats are setting, prepare the frosting by placing the butter and powdered sugar in a large mixing bowl. Beat together until fluffy, about 1-2 minutes.
With a spatula or spoon, fold in the marshmallow fluff and vanilla. Combine thoroughly, then add the food coloring and mix well.
Once the rice krispie treats are set, spoon the marshmallow frosting into a Ziploc bag and cut a small hole at one of the tips.
Starting at the center of the pan, pipe frosting onto the rice krispie treats in a circular motion until the edges are reached.
Place additional Fruity Pebbles and Peeps atop the frosting and serve immediately.

Keywords: rice krispie treats, Easter treats, Easter desserts, no bake dessert