01 -
Lightly coat a 23 x 33 cm baking dish with non-stick cooking spray to prevent sticking.
02 -
Pulse Circus Animal Cookies in a food processor 3–4 times until a mixture of crumbs and small pieces forms. Reserve 60 g (approximately 1/2 cup) of the cookie pieces for topping.
03 -
In a large non-stick pot over low heat, melt unsalted butter and mini marshmallows, stirring constantly until the mixture is smooth and well combined.
04 -
Remove pot from heat. Add Rice Krispies cereal, crushed cookies (excluding reserved 60 g), 1 tablespoon nonpareils, and 1 tablespoon colored sprinkles. Stir thoroughly. Add another tablespoon each of nonpareils and sprinkles, then mix again until evenly incorporated.
05 -
Evenly press the marshmallow mixture into the prepared baking dish with a silicone spatula. Sprinkle reserved cookie pieces across the surface.
06 -
Divide 85 g white chocolate chips evenly into two small bowls. Microwave each for 30 seconds and stir until completely melted and smooth.
07 -
Transfer one bowl of plain melted white chocolate into a sandwich bag, snip a corner, and drizzle generously over the surface.
08 -
Add a drop of red food coloring to the second bowl of melted chocolate, stirring until a pale pink color develops. If too thick, blend in 1/2 teaspoon heavy cream until smooth. Transfer to a new sandwich bag, snip a corner, and drizzle in the opposite direction over treats.
09 -
Sprinkle remaining tablespoon each of nonpareils and colored sprinkles evenly across the top for extra color and crunch.
10 -
Allow treats to cool at room temperature until fully set, then cut into bars using a lightly greased, sharp knife for clean lines.