Instructions

For the Rice Krispy Treats:

Spray a 15 x 11-inch baking pan with non stick cooking spray. Measure cereal into a large bowl. Add the butter and marshmallows to a microwave safe bowl. Heat on high 30 seconds, stir, continue heating in 30 second intervals until the marshmallow and butter are melted and creamy (about 1 minute and 30 seconds). Stir in vanilla. Pour melted marshmallow mixture onto the measured cereal, stir until combined. Press into prepared pan. Cover with plastic wrap and let cool completely before cutting. When cooled use a 1½ inch round cookie cutter to cut out circles. Make the cuts as close as possible. EAT THE SCRAPS!

How to Melt the Candy:

THREE COLORS ONE PROCEDURE. Pour ONE color into a microwave safe bowl. Heat 1 minute on high, stir, heat an additional 30 seconds at 60%, stir until creamy.

Putting it All Together:

Link TWO cookie sheets with parchment or wax paper. Take one round, place it on a fork or a candy melt tool (click here to see---->>>>Wilton Candy Melts Candy Dipping Tool Set.) Spoon melted candy over the round, make sure the candy has coated all the sides. Tap off and excess, place on the prepared cookie sheet and add sprinkles. Make sure to add the sprinkles while the candy is still wet. I was able to coat three before adding the sprinkles. Once all the round have been coated with the candy and sprinkles, place the cookie sheet in the refrigerator to harden (about 10 minutes). Use the other lined cookie sheet and continue with the next color. These Patriotic Rice Krispy Poppers will stay fresh up to FOUR days.