Menu

Fruity Splash Marshmallow Bars

  • Save Recipe
Fruity Splash Marshmallow Bars
  • Prep 15 min
  • Total 45 min
  • Ingredients 7
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Serve these SpongeBob inspired marshmallow cereal bars for an afternoon snack and see the kids smile!
Updated May 22, 2014

Ingredients

  • 1/4 cup butter
  • 1 bag (10.5 oz) miniature marshmallows (5 1/2 cups)
  • 6 cups SpongeBob SquarePants Fruity Splash™ cereal
  • Square and star cookie cutters
  • Candy eyes
  • Black decorating gel
  • White decorating icing

Steps

  • 1
    Spray 9-inch square pan with cooking spray. In large microwavable bowl, microwave butter and marshmallows uncovered on High 30 to 45 seconds or until melted and stirred smooth. Thoroughly stir in cereal. With greased hands, lightly press mixture in pan. Cool 15 minutes. Using cookie cutters, cut bars into square and star shapes.
  • 2
    Decorate bars with candy eyes and black decorating gel to make SpongeBob and Patrick faces, using photo as a guide. Store tightly covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Drizzle melted white chocolate over the tops of the bars, if desired.
  • tip 2
    Use 13x9-inch pan to make the bars thinner and easier to cut with metal cookie cutters.

Nutrition Information

130 Calories, 6g Total Fat, 1g Protein, 18g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
130
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
110mg
4%
Potassium
70mg
2%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved