This recipe for a riff on the classic easy, no-bake snack can be adapted for any occasion just by changing up the colors and cookie cutter shapes. Use as little or as much food dye as you want.
3 tbsp butter
1 (10 oz) pkg mini marshmallows
3/4 to 11/2 tsp red food coloring
3/4 to 2 tsp blue food coloring
6 cups crispy rice cereal, divided
Line a 9x13-inch pan with foil and coat with the cooking spray. Divide the butter between 2 large microwave-safe bowls. Microwave each bowl on high for 30 sec.–1 min., until butter melts. Divide the marshmallows between the bowls and microwave each in 30-sec. intervals, stirring in between, until fully melted, about 1 min.
To separate bowls, add the red and blue food coloring, stirring to combine. To each bowl, fold in 3 cups crispy rice cereal. If the mixture becomes too stiff to stir, microwave for 10 sec.
With a lightly sprayed spoon, drop each color by scoopfuls into prepared pan in a random pattern. With lightly sprayed hands, press down firmly until tightly packed. Cool completely. Use foil to remove from pan, then use a 2½- to 3-inch star cookie cutter to cut out 16 stars. Store in an airtight container for up to 3 days.