Valentine's Rice Krispie Treat Sticks

The toasted marshmallow Rice Krispie treats I made a few months ago almost instantly became my most favorite Rice Krispie treat ever.  I've made them a bunch of times since (although I've spared you, except for this one time, since it would be so repetitive to tell you "I made these super awesome Rice Krispie treats.....again!"), but this time I decided to dress them up for Valentine's Day.  And since my mom's birthday is the day before and B's mom will be in town for the weekend, I decided I'd bring them along to my mom's birthday dinner, along with her favorite brownies.

Instead of cutting them into the regular square or stubby rectangle shape, I cut them into long skinny Rice Krispie treat sticks, and then dipped them into some white chocolate and some festive Valentine's sprinkles for a cute and tasty treat!

Toasted Marshmallow Rice Krispie Treat Sticks

Ingredients:

1/4 cup unsalted butter
1 10.5 oz bag of mini marshmallows (for some reason all the bags I've been finding lately have been 10 oz)
5-6 cups Rice Krispies cereal

White chocolate chips (or milk or semisweet or dark -- your choice) -- about 1 cup
Sprinkles, of your choosing

Directions:

Grease a 9x9 inch pan lightly with cookie spray.

Melt the butter in a large pot over medium-low heat.
Continue cooking butter, swirling pan until it becomes a nice brown color (it should take about 5 minutes)
Remove from the heat and set aside.

Turn the oven on to broil.

Line a baking sheet with parchment paper.
Evenly spread the marshmallows onto the lined sheet.
Place the marshmallows under the broiler for 45 seconds to 1 minute, until the marshmallow are puffed and deeply golden.
WATCH THEM CLOSELY, as they can burn very quickly!

Lightly grease a rubber spatula with cooking spray.
Immediately scrape the marshmallows into the bowl/pot with butter.
Stir to combine quickly.
Pour the Rice Krispies into the toasted marshmallow mixture.
Stir to combine.

Press evenly into the prepared pan.

Allow to cool before cutting into sticks.

Line a baking sheet with wax paper.

Place chocolate in a microwave safe bowl.
Microwave in 30 second intervals, stirring in between, to make sure that chocolate doesn't burn.

Dip sticks halfway into the chocolate.
Lift sticks and let excess chocolate drip off back into the bowl.
Place onto the prepared sheet and quickly place the sprinkles on the wet chocolate.
Allow to cool.