L'OVEn Crispy Treats

3 tablespoons canola oil

1/3 cup popcorn kernels

3 tablespoons unsalted butter, plus more for greasing

One 10-ounce bag mini marshmallows

1 to 3 drops neon food coloring

2 cups fruit flavored crispy rice cereal

1/2 cup colorful candy-coated chocolates

2 tablespoons colorful sprinkles

Grease a 9-by-13-inch ceramic baking dish and two heat-resistant spatulas with butter.

In a large enameled cast iron Dutch oven, combine the oil and popcorn kernels. Cover and cook over medium-high heat until the corn starts to pop. Continue cooking, shaking the pan occasionally, until the corn stops popping, 3-5 minutes. Transfer the popcorn to a baking sheet to cool; discard any kernels that did not pop.

Wipe out the Dutch oven. Add the 3 tablespoons butter and cook over medium-low heat until melted, about 2 minutes. Add the marshmallows and cook, stirring with the spatula, until smooth, 3-5 minutes. Remove from the heat and add 1 to 3 drops of neon food coloring, stirring between each drop, until the desired color is achieved. Immediately stir in the popcorn and rice cereal until evenly coated with the marshmallow mixture, then fold in the candy-coated chocolates.

Scrape the mixture into the prepared baking dish and, using the buttered spatula, press into the corners of the dish. Sprinkle the top decoratively with colorful sprinkles. Let the treats cool completely, then cut into bars and serve.