Cake Batter Rice Krispies

During the summer months, Ashli enjoys making goodies/snacks for us to enjoy.  This is one of the first ones she made this past summer and she was shocked that they only lasted one day.  We aren't sure if it was because they were that good or whether it was because I hadn't had homemade goodies in the house for awhile.  No matter what the reason, I thought they were tasty.  They put a unique twist to the regular rice krispies.  It's also a great summer recipe because you don't need to use the oven.

3 T. butter
1 (10 oz.) bag of mini-marshmallows
1/3 c. yellow cake mix (the dry cake mix, not prepared into a batter!)
6 c. crispy rice cereal
1 (1.75 oz.) container of sprinkles

Melt butter in a large saucepan over low heat and add marshmallows.  Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so it's combined.  Stir in cereal so it is completely coated with marshmallow mixture.  Sprinkle in half of the sprinkles and mix.  Press into a baking dish (any size will do - depends on how thick you want them to be) and top with remaining sprinkles.  Let sit for about 30 minutes before cutting.  I find spraying a knife with nonstick spray helps to cut them.