Generously grease a 9×13″ cake pan or baking dish with butter.

Melt one stick of butter in a large pot over medium heat.

Add mini marshmallows and begin stirring with a heavy-duty spatula.

Add 2/3 of the white chocolate chips and continue stirring.

Continue stirring until marshmallows are completely melted. There may still be some small chunks of white chocolate–that’s okay.

Slowly add the Rice Krispies to the pot and stir until cereal is completely coated with marshmallow mixture.

Pour mixture (it will be sticky!) into your pre-greased baking dish.

Butter your hands, then press down cereal into pan.

Melt remaining white chocolate chips in microwave. (Heat for 30 seconds, then stir, then repeat until melted. If mixture seems thick, add a tablespoon of vegetable oil.)

Place melted white chocolate in a pastry bag (or Ziploc bag, in a pinch). Cut off tip (or corner) of bag, then drizzle overtop of cereal. Refrigerate for at least 30 minutes to let white chocolate harden before attempting to cut into squares.