- 3 Tbsp. Unsalted Butter
- 10 oz. marshmallows (any size)
- 6 cups rice krispies
- 1/2 cup white chocolate
- your choice of sprinkles
- In a large pot melt down the butter and marshmallows until you have a smooth pastry consistency. Make sure that you are stirring this mixture occasionally so it doesn't burn on the bottom of the pot. (It will be sticky too!)
- Once the butter and marshmallow mixture is melted, remove the pot from heat and stir in the Rice Krispies one cup at a time using a silicone spatula until they are all evenly combined.
- Spray a cookie sheet with any non stick spray and lay the Rice Krispie mixture onto the tray. This part can get very sticky on your hands. A helpful tip is to have a cup of water and occasionally dip your hands in the water to keep the mixture from sticking onto your hands. This trick will also help you spread the mixture more evenly.
- Once the Krispies are spread evenly on your pan, place it in the fridge for about 5 minutes. In the meantime find your favorite cookie cutters, place the white chocolate in a microwave safe bowl and find the sprinkles that speak to you the most :)
- Now that the Krispies have had a few minutes to set, cut out as many shapes as you can then place them onto a sheet of parchment paper (This will help the cleanup process be less messy).
- Melt the white chocolate in 30 second intervals until it is completely melted. Then drizzle the chocolate over the treats using a spoon and a back and forth motion. While the chocolate is still wet, apply the sprinkles over the top.
- Let the white chocolate set before plating and eating (about 10 minutes).
- Enjoy!
