Instructions

• Line a 9" x 13" pan with parchment paper, letting two opposite sides overhang the pan. Set pan aside.
• In a very large pot over medium heat, melt 8 tablespoons unsalted butter.
• Add 2 of the 10-oz bags of miniature marshmallows to the melted butter. Reduce the heat to medium-low and stir almost constantly until the marshmallows are completely melted and smooth.
• Stir in 1/4 teaspoon kosher salt, then remove the pot from the heat.
• Add 9 cups Rice Krispies cereal to the marshmallow mixture. Fold gently with a spatula or large spoon until the cereal is evenly coated.
• Add the remaining 1 (10-oz) bag of miniature marshmallows (do not melt them). Gently fold these marshmallows into the mixture so they remain whole and distributed.
• Transfer the mixture to the prepared pan. Cover the top with a piece of parchment (or nonstick surface) and press the mixture evenly into the pan—use the flat bottom of a measuring cup or a spatula covered with parchment to prevent sticking—until you have a smooth, even surface.
• Let the bars cool completely at room temperature until set and firm. Use the parchment overhangs to lift the slab from the pan and place it on a cutting board. Cut into squares.
• Place all three 4-oz bars of white chocolate in a medium microwave-safe bowl. Microwave on low/50% power in 15–20 second bursts, stirring between bursts, until the chocolate is almost fully melted. (Alternatively, melt the chocolate in a double boiler.) Stir until completely smooth. Take care not to scorch the chocolate.
• Stir in pink candy coloring from Wilton Candy Colors a little at a time until you reach the desired shade. Do not use regular food coloring.
• Arrange a few cut bars on a piece of parchment or a baking sheet. Spoon and spread the colored white chocolate over the tops of 2–4 bars at a time while the chocolate is warm and fluid. Immediately sprinkle with a mix of sprinkles. Repeat in batches until all bars are coated (reheat the chocolate briefly if it firms).
• Let the coated bars sit at room temperature until the chocolate is completely set before serving or storing.