1teaspooncake batter flavoring, optional, but encouraged for best flavor!
4cupsRice Krispies Cereal
1cupwhite chocolate chips, divided
1cupsprinkles, plus some for garnish (not nonpareils, as those bleed)
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, ¾ 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!
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 ¼ white chocolate chips and drizzle on top of the bars, and sprinkle some more sprinkles on top for good measure.
Let set and then cut into 9 pieces. Serve and enjoy!
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.