Melt the butter in the Dutch oven over medium-low heat.
Once melted, add in the marshmallows stirring constantly until smooth and melted. Remove from heat.
Stir in vanilla and Fruity Pebbles (be sure they don't stick/burn to the bottom.
Spray muffin tin with gluten-free nonstick spray and press the cereal treat mix into the cups. Use a spoon or your fingers to press down on the middle to create an indent (the perfect groove for ice cream!)
Cool in fridge for 15-20 minutes until firm.
Gently remove the cereal bowls from the muffin tin and top with ice cream and desired toppings to make a delicious cereal sundae!
Notes
Nutrition facts are automatically calculated based on the cereal cup only. They will vary depending on ingredient choice and composition of your sundae.See the full blog post above for:
ingredient and equipment suggestions + substitutions,