Rice Krispy treats are arguably my favorite "bake sale" bon bon. (When I was in college, I justified them as a reasonable breakfast choice...they're made of cereal!). Here's a festive twist on the classic recipe:
3 tbsp butter
1 ten ounce bag mini marshmellows
1/4 cup yellow cake mix
6 cups rice krispies
1- 1.75 ounce jar rainbow sprinkles
Melt the butter and marshmellows in a saucepan on low heat- adding the cake batter 1 tbsp at a time, to ensure that it blends evenly. Gradually integrate the Rice Krispies, until all of the cereal is coated. Add 1/2 of the jar of sprinkles. Press mixture into a greased pan and top with the remaining sprinkles. Allow to cool for 30 minutes.
Thank you, Sterling Style.