Prepare a 9 x 13 baking dish by covering the inside with wax paper and lightly spraying with non stick spray.
Measure out the Rice Krispie cereal into a large mixing bowl, set aside.
Melt the butter in a medium saucepan over medium heat
Reduce the heat to low and add 24 ounces of mini marshmallows (1½ bags) to the melted butter and continue to heat, stirring continuously until the marshmallows have metled and become smooth and creamy.
Remove the marshmallow mixture from the heat and immediately pour over the cereal.
Add in remaining marshmallows.
Gently fold the mixture together.
Pour the cereal and marshmallow mixture into the 9 x 13 baking dish and press into an even layer. Buttering your fingers helps with this or using wax paper. Caution the mixture will be HOT!
Once pressed into an even layer, allow to cool.
Once cool, cut treats into 24 bars.
Next, follow the directions on the candy melts bag to melt the white candy melts.
While candy melts are melting, prepare an area for dipping by laying out pieces of wax paper. Get your sprinkles ready.
Drizzle treats with the melted chocolate, dip end in chocolate or dip the top side. Immediately place on wax paper and top with sprinkles. Allow to fully harden before serving.
Store these for up to a week in an airtight container or put them in the refrigerator for up to 2 weeks...if they last that long :)