Source: Chef Chris Barber - Hole-In-The-Wall Restaurant, Phoenix, Arizona - azfamily.com

3 tablespoons margarine or butter
10 ounces regular marshmallows or 4 cup miniature marshmallows
6 cups Fruity Pebbles cereal

Melt margarine in a large saucepan over a low heat. Add marshmallows; stir until completely melted. Remove saucepan from heat. Using a buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. When cool, cut treats into 2-inch squares.

Makes approximately 24 squares.

NOTE: Different variations can be made with Coco Krispies and Rice Krispies.