FUNFETTI RICE KRISPIES® TREATS by NancyC
Makes 9 squares or 12 to 18 bars

4 Tablespoons salted butter
1 (10-ounce) bag mini marshmallows
1 teaspoon pure vanilla extract
6 cups Rice Krispies® cereal
6 Tablespoons of rainbow sprinkles, divided

Grease or spray a 8×8″ or 9×9″ baking pan, or line with parchment paper; set aside.

In large saucepan, melt butter over low heat. Add miniature marshmallows and stir until completely melted. Stir in the vanilla. Then remove saucepan from heat.*

Add in the Rice Krispies® cereal, stirring until all the cereal is well-coated.

Add in 4 Tablespoons of sprinkles and mix until the sprinkles are evenly incorporated into the cereal/marshmallow mixture (save the rest of the sprinkles for sprinkling on top).

Add mixture to baking pan, pressing it down evenly with wax paper, parchment paper, or a buttered spatula. Sprinkle remaining sprinkles on top, pressing them into the krispie treats. Cool for 30 minutes, then cut into squares.

Store in an airtight container, separating layers with wax paper, for up to 5 days. For longer storage, put the airtight container of treats in the freezer for up to 6 weeks. Thaw for 15 minutes before serving.

*NOTE: You can microwave the butter and marshmallows in the microwave instead of the stove top if you prefer. Microwave the butter and marshmallows on HIGH in a microwave-safe bowl for 2 minutes, stir, then heat for an additional minute. Add in the vanilla extract and stir until smooth.

Recipe from NancyC | nancy-c.com