by lining an 8x8 or 9x9 inch square pan with parchment paper or a light coating of nonstick spray. This ensures your treats come out cleanly without any sticky mess.

In a large pot or Dutch oven melt 4 tablespoons of unsalted butter over low heat. It is important to keep the heat low so the butter does not brown too quickly.

Add 1 package (10 ounces) of mini marshmallows to the melted butter. Stir constantly with a silicone spatula until the marshmallows are completely smooth and melted.

Remove the pot from the heat. Stir in 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt.

Gently fold in 6 cups of crispy rice cereal. Work quickly but carefully to ensure every piece of cereal is coated in the cinnamon marshmallow mixture.

Transfer the mixture to your prepared pan. Use a piece of greased parchment paper or a buttered spatula to press the mixture down gently. Do not pack it too tightly or the treats will be hard to bite into.

Let the treats cool at room temperature for at least 20 minutes.

While cooling, melt 1 cup of white chocolate melting wafers in the microwave in 30-second intervals until smooth.

Drizzle the melted white chocolate over the top of the treats in a zig-zag pattern. Immediately sprinkle purple, green, and gold sanding sugars over the wet chocolate so they stick perfectly.

Once the chocolate has set, cut them into 16 squares and serve.