1cupsprinklesplus some for garnish (not nonpareils, as those bleed)
Instructions
Spray an 8x8 inch glass pan with cooking spray and set aside.
In a large saucepan over low heat, melt butter. Once it's almost melted, add 5 cups marshmallows and stir constantly until completely melted and smooth. If using cake batter flavoring, add now and stir. Remove from heat.
Add cereal, 3/4 cup white chocolate chips, and remaining 1 cup mini marshmallows and stir until combine (it's okay if the chocolate chips aren't totally melted). Add sprinkles and stir to combine - try to make it quick, as the color may bleed!
4 cups Rice Krispies Cereal, 1 cup sprinkles, 1 cup white chocolate chips
Press the mixture into the prepared pan with a piece of wax or parchment paper - this will prevent it from sticking, like it would with a spatula.
Melt the remaining 1/4 white chocolate chips and drizzle on top of the bars, and sprinkle some more sprinkles on top for good measure.
1 cup white chocolate chips, 1 cup sprinkles
Let set and then cut into 9 pieces. Serve and enjoy!
Notes
9"x13" pan: If you want to make it in a larger pan, you can either spread out the recipe in a 9"x13" pan as is to make thinner treats, or double the recipe for a 9"x13" pan.
Storage:You can store them at room temperature between layers of parchment paper in an airtight container for 2 days. You can also store them in the freezer for up to 1 month – again, in an airtight, freezer-safe container between layers of parchment paper. To defrost, just let them sit on the counter at room temperature for about 30 minutes before serving.