Melt 1/2 cup butter in a large skillet over medium heat. Once it foams, add marshmallows and stir constantly until completely melted. This takes about 3-4 minutes—don't walk away, or you'll end up like I did on my first attempt!

Remove from heat and quickly stir in vanilla extract, salt, and honey. The honey adds subtle sweetness without overpowering the treat. Pour in your 6 cups Rice Krispies cereal and mix until every piece gets coated.

Divide the mixture into 3 equal portions in separate bowls. Leave one plain white, add red gel coloring to the second, and blue gel to the third. Stir each until the color spreads evenly—the mixture will stay warm enough to work with for about 5-7 minutes.

Line a 9x13 inch pan with parchment paper for easy removal. Press the white layer firmly into the bottom using buttered hands (trust me, this prevents sticking). You want it about 1/2 inch thick.

Press the red layer on top, then the blue layer on top of that. Work quickly but gently so layers don't blend. These should be sitting at room temperature for 10 minutes before you add the topping.

Melt white chocolate chips with coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth. This usually takes about 90 seconds total—don't overheat or it'll seize up.

Drizzle melted white chocolate across the top, then sprinkle with white sprinkles before it sets. Add a squeeze of lemon juice to balance the sweetness. Let everything cool completely—about 30 minutes—before cutting into 12 squares.