Sprinkles (I used heart sprinkles and red nonpareils)
Line a 9x13 inch pan with parchment paper and set aside.
Heat the salted butter up in a large pan. Spoon the marshmallow fluff into the saucepan with the butter and stir.
Over medium low heat, cook the marshmallow fluff until it loosens and creams together with the butter, about 3 minutes.
Take off heat and pour the cereal over the marshmallow fluff in the pan. Gently stir everything together until thoroughly combined.
Immediately pour the rice krispies mixture into the 9x13 inch pan and press the cereal until it reaches the edges. Place in the refrigerator until ready to decorate.
Place almond bark into a medium sized microwave safe bowl. Heat bark in 30 second increments, stirring after each one, until completely melted.
Add in your desired amount of green food coloring and stir until combined.
Drizzle melted almond bark over the rice krispies. Add on sprinkles to decorate.
Let sit at room temperature or in the refrigerator until the chocolate is completely set, about 30 minutes to 1 hour. Cut into bars and serve.
To Store: can be stored at room temperature in an airtight container for up to two days.
To Freeze: You can freeze Grinch Treats in an airtight container for up to six weeks.
For a darker green hue, add more food coloring; for a lighter, more neon green, add a couple of drops of yellow food coloring. I prefer to use gel food coloring because the color is more vibrant than typical water-based food colorings.
I highly recommend that you prepare your pan before you mix everything together. The marshmallow will want to dry quickly!
When heating the butter and marshmallow fluff, you should stir constantly. When it smooths out, and begins to pull away from the bottom of the pan, it’s ready. Do not overcook; it doesn’t need to be piping hot.