First, measure out the Rice Krispies into a large mixing bowl and set them aside. Then, prepare a 9x13 baking dish by covering the inside with wax paper and lightly spraying with butter spray.

Next, heat the butter in a medium-size pot over low-medium heat.

Add one and a half bags of marshmallows to the pan and stir continuously until the marshmallows melt completely and the mixture looks silky smooth.

Remove the pan from the heat and immediately pour the mixture over the Rice Krispies and add the remaining marshmallows. Mix thoroughly.

Then press the mix into an even layer in a prepared baking dish. Refrigerate while you are preparing the white chocolate wafers.

Follow the directions according to your package to melt the white chocolate wafers and set them aside.

Cut a large piece of wax paper and set it out along with the sprinkles.

Remove the pan from the fridge and cut the treats into 24 squares.

Drizzle or dip the rice Krispy treats into the chocolate and let the excess chocolate drain before placing them onto the wax paper.

Add sprinkles before the chocolate dries and let cool completely.

Serve immediately or store them for up to a week or in the fridge for two weeks.