• Use a large pasta pot and melt the butter over medium heat.
• After the butter has melted, add the 8 cups of the mini marshmallows. Stir continuously over medium heat so that the marshmallows won’t burn.
• Once the marshmallows have melted, turn off the heat, and add the cereal and salt. Stir a few times, until mixed, and then add the remaining 2 cups of marshmallows, white chocolate chips, and crushed candy cane. Stir until completely combined.
• Pour out the mixture into a greased or parchment lined 9×13 pan. (You can always use a smaller pan for thicker bars.) Press it down into the corners and let cool for about 15 minutes before cutting.

Optional White Chocolate Drizzle

• Melt white chocolate chips in a microwave safe bowl. Microwave in 15 second increments until fully melted.
• Transfer melted chocolate to a piping bag and cut just a tiny bit of the end off so that a small drizzle will come out.
• Drizzle as desired over the top of cooled rice krispies. Place in fridge for about 20 minutes, until chocolate hardens, before cutting.