White Chocolate Marshmallow Bark

White Chocolate Marshmallow Bark 2 pkg (11.5 oz.) white chocolate chocolate chips 4 tbsp. vegetable oil, divided 2 c Rice Krispies® 2 c mini marshmallows sprinkles (optional) In heavy 2-quart saucepan, melt white chocolate chips and oil over low heat, stirring constantly. Remove from heat. Stir in Rice Krispies® cereal and spread out on a parchment lined baking sheet. (I spread mine over a fondant impression mat that gave the back of the chocolate a design; more details below) Place in freezer (be sure it is level) for 5 minutes. In the mean-time and in a clean pan, melt other bag of white chocolate chips and oil over low heat, stirring constantly. Remove from heat and allow to cool slightly. Take chocolate crispy pan from freezer and poor room temperature white chocolate over top, spreading out with an offset spatula. Immediately cover with marshmallows and sprinkles. (sprinkles and any other candy optional) Refrigerate until hard. Break into bite-size pieces. Store in airtight container in refrigerator.