Use fresh marshmallows for the best flavor and texture—old ones can make the bars hard.

In a large pot, melt the butter over low to medium-low heat. (For a deeper, richer flavor, try lightly browning the butter before adding the marshmallows.)

Add the marshmallows and stir constantly until fully melted and smooth. Stir in a splash of pure vanilla extract for a more homemade flavor.

Remove from heat and quickly stir in the Rice Krispies cereal along with a small handful of extra whole mini marshmallows for added chewiness.

Line a 9x13 inch pan with parchment paper, leaving some overhang for easy removal. Lightly grease the paper if desired.

Gently spread the mixture into the pan, using cold, damp fingers to press it lightly and evenly—don’t pack it down too hard or the bars will turn out dense.

Refrigerate or let sit at room temperature for at least 1 hour to set.

Once the base has set, use the parchment overhang to lift the whole block out of the pan and place it on a cutting board.

Use a sharp knife, warmed under hot water and dried, to slice clean squares or rectangles without tearing or crumbling.

In three separate deep bowls, gently melt the red, white, and blue candy melts. Follow the package instructions—typically microwaving in short bursts and stirring frequently to avoid burning.

For dipping, you can submerge one end or corner of each Rice Krispie square into the melted candy and let the excess drip off.

For a more polished look, transfer the melted candy into a piping bag or a zip-top bag with the tip snipped off. Use it to drizzle the colored melts over the tops of the treats in stripes, zigzags, or your favorite pattern. This gives you precise control and lets the colors really pop.

Place each dipped treat on a sheet of parchment paper. While the coating is still wet, add your favorite sprinkles for a festive finish.

Let the coating set fully at room temperature or refrigerate briefly if you’re in a hurry.