These rice crispy bars might look like a treat for the kids, but every time I make them it’s the adults that devour them!
Place butter in a saucepan and on medium heat, heat until melted and just starting to brown, it will become nutty and aromatic. Be careful as the butter will burn quickly. Turn heat off.
Add marshmallows to butter and mix until melted, add colouring and Strawberry Essence. Transfer to a larger bowl (if needed) and mix in rice bubbbles, being careful not to over-mix.
Press mixture into a slice tray lined with baking paper. Use a metal spoon with a little water on it to help with smoothing the slice out. Refrigerate for 1 hour until firm. Cut into bars.
Melt chocolate on medium heat in the microwave, stirring at 30 second intervals. Work quickly to dip the ends of the rice crispie bars into the chocolate. While the chocolate is still wet, finish bars with white sprinkles. Once chocolate has set, store in the refrigerator until ready to serve for up to 3 days.