Ingredients
6 tbsp salted butter, european-style
16 fl oz marshmallows
7 cup rice krispies cereal
18 fl oz chocolate , melted and tempered, (candy melts), or melted confectionery coating
small candies
sprinkles
nuts, chopped
edible glitter
Preparation
Melt the butter and marshmallows together in a medium-large saucepan set over low heat until ¾ of the marshmallows have melted.
Remove from the heat and stir, smashing down on the marshmallows, until they burst and melt.
Alternatively, heat the butter and marshmallows in a microwave-safe bowl on high power for 1 minute then remove and stir vigorously. If needed, heat for 15-second increments, stirring after each, until melted.
Pour the cereal into a well-buttered, large mixing bowl. Pour the hot marshmallows over the cereal and toss to coat.
Gently press into a well-buttered 9x13-inch pan. Allow to cool completely before cutting into 18 rectangles or smaller bite-sized squares.
