Party-Time Crispy-Rice Treats

Chewy, colorful crispy-rice bars topped with sweet white chocolate frosting and rainbow sprinkles — perfect for parties or festive treats!

Total Time:

Yield:

9 servings

5 tablespoons salted butter, plus additional softened butter for greasing

1 (16-ounce) package mini marshmallows (10 cups)

7½ cups crispy rice cereal

½ cup rainbow nonpareils

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1½ cups white baking chips

2 tablespoons neutral-flavor oil, such as avocado, vegetable or canola oil

Rainbow nonpareils, for garnish

For bars, line a 9-inch-square baking pan with parchment paper, extending paper over all edges of pan; use binder clips to hold edges of paper to sides of pan. Lightly butter bottom and sides of parchment paper with additional softened butter. Set pan aside.
In a large microwave-safe bowl, microwave 5 tablespoons butter and marshmallows on medium for 2 minutes or just until butter and marshmallows are melted and combined, stirring with a silicone spatula every 30 seconds. Do not overcook.
Immediately add cereal and nonpareils to marshmallow mixture; stir just until combined. Transfer mixture to prepared baking pan.
Butter one side of a 9-inch-square sheet of parchment paper. Place paper, buttered side down, on top of cereal mixture; place another 9-inch-square baking pan on top and press down to create an even layer. Remove baking pan and buttered parchment paper.
For frosting, in a medium microwave-safe bowl, microwave baking chips on high just until melted, stirring every 20 seconds. Stir in oil until smooth.
Pour frosting on top of cereal mixture in baking pan. Using a small offset spatula, smooth frosting. Let frosting cool slightly and score mixture into 9 (3-inch) squares. Garnish tops with nonpareils, if desired. Let stand until frosting is set and bars are completely cooled.
Use paper to transfer uncut bars to a cutting board. Using a sharp knife, cut into 3-inch-square bars. Wrap each bar in plastic wrap.

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