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.

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.