BEST FRUITY PEBBLES TREATS RECIPE RECIPES

Steps:

• Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add Fruity Pebbles. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
• MICROWAVE DIRECTIONS In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.

Steps:

• For the crust: Combine the flour and salt in a large bowl. Work in the butter and shortening with a pastry cutter until the mixture resembles tiny pebbles. Add the egg. Stir in the ice water and vinegar until just combined, adding a little more flour if the dough is too wet or a little more water if it’s too crumbly. Flatten the dough into a disk. Wrap in plastic wrap and chill for at least 30 minutes. For the filling: Preheat the oven to 375 ̊. Place the cranberries in a small bowl and cover with hot water. Let sit until softened, about 15 minutes. Drain and squeeze out any excess water. Combine the apples, lemon juice, granulated sugar, flour, salt and softened cranberries in a large bowl and stir to combine. Line a baking sheet with parchment paper. Roll out the dough on a floured surface into a 13-inch round. Use a pizza cutter or paring knife to trim the edges. Carefully place the dough on the prepared baking sheet. Spread the apple-cranberry filling in the center of the dough, leaving a 2- to 3-inch border. Dot with the butter. Fold in the edges of the dough, leaving it open in the center. Refrigerate 30 minutes. Brush the edges of the dough lightly with cream and sprinkle with coarse sugar. Bake until the filling is golden and bubbly, 30 to 40 minutes. (If the crust is browning too quickly, cover loosely with foil.) Transfer to a rack and let cool.