Line a 9x13 pan with parchment paper. Lightly mist with nonstick cooking spray and set aside. In a large pot, melt your butter over medium high. Once melted, continually stir until the butter just begins to brown. The butter should foam up and begin to give off a nutty aroma with an amber hue. Immediately remove from heat so the butter does not burn.
Stir in the two teaspoons of vanilla extract. The hot mixture will bubble up, so continue to stir an additional thirty seconds until the sizzling subsides. Add salt.
Add in one bag of marshmallows and mix until almost completely melted before adding the second bag. Stir until all of the marshmallows are entirely combined and melted. At this point, add in the Rice Krispies, 2 cups at a time, and lightly stir until combined. Continue to add the Rice Krispies until everything is evenly combined.
Pour the mixture into the 9x13 pan. Lightly wet your hands and gently push into the pan to the edges. You don't want to crush it, so really be gentle with it!
Add white chocolate chips to a heat proof bowl. Microwave for 30 seconds and stir and repeat until completely melted. Drizzle white chocolate onto the treats. Decorate withe rainbow sprinkles and enjoy!
*www.mymessykitchen.com
