Spray a 13x9 inch pan with non-stick cooking spray then line with parchment paper. Lightly spray the parchment paper with non-stick cooking spray
Melt the butter in a 6qt. pot over medium heat then turn the heat to low
Add 20oz mini marshmallows and stir occasionally until melted
Remove the pot from the stove and stir in the vanilla and salt
Fold in the fruity pebbles then add the reserved 2 cups of marshmallows and gently fold them in
Pour the fruity pebbles mixture into prepared pan then GENTLY press down into an even layer with a wooded spoon. Spray the back side of the wooden spoon with non-stick cooking spray before pressing down so that it doesn't stick
Making the Topping
Microwave the almond bark in a microwave safe bowl in 30 second increments, stirring between each time
Once the almond bark is melted and smooth, add it to a Ziplock bag, snip a small bit of the corner off and drizzle the bark over the top of the fruity pebbles bars
Allow to cool at room temperature for 1 hour before cutting
Notes
Gently fold ingredients when mixing into the marshmallow mix.GENTLY press down into the pan. If you press hard and pack it down then you'll end up with hard Fruity Pebbles Treats instead of gooey.Lining the pan with parchment paper is the best for easy removal of the treats. Spray the pan before and after lining it with parchment paper. When pressing the parchment paper into the pan, cut all 4 corners with scissors in a downward motion to the pan. You can then fold the layers behind each other for a perfect fit.Fruity Pebbles Treats are best stored at room temperature in an airtight container, Ziplock bag with the air pressed out or tightly covered with plastic wrap in the pan they were made in. They will last up to 5 days at room temperature. If you can't find almond bark you can replace it with white chocolate.Try subbing your favorite cereal in place of Fruity Pebbles!