Recipe and photo courtesy of Kathryn Donangelo (kathrynskitchenblog.com)

Birthday Cake Crispy Rice Treats

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• 90 mL (6 Tbsp) salted butter, plus more for greasing pan
• 1.5 L (6 cups) mini marshmallows, divided
• 1 mL (¼ tsp) vanilla extract
• 1 mL (¼ tsp) almond extract
• 125 mL (½ cup) dry confetti cake mix
• 1.5 L (6 cups) crispy rice cereal or preferred cereal
• 250 mL (1 cup) white chocolate
• 2 mL (½ tsp) coconut oil
• Candy sprinkles, to top the treats

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Line a 23 x 23-cm (9 x 9-inch) pan with foil or parchment paper, then grease with butter or non-stick cooking spray.

Melt butter in a large pot over low heat. Add 1.2 L (5 cups) of marshmallows, stir until melted, then add vanilla and almond extracts and cake mix. Stir again until the ingredients are completely combined and melted together.

Remove the pot from heat; stir in the crispy rice cereal until the marshmallow mixture completely coats the cereal. Stir in the remaining 250 mL (1 cup) marshmallows until evenly distributed.

Pour the mixture into the prepared pan and gently press it into the pan until evenly distributed.

In a microwave-safe bowl, melt the white chocolate and coconut oil together in 30-second intervals until the chocolate is smooth and melted.

Pour the chocolate over the pressed mixture, then spread out evenly. Top with sprinkles. Let sit for 30 to 60 minutes before slicing into squares. Makes 16 servings.