No-Bake Lucky Charm Shamrock Treats

*To prevent the melted white chocolate from seizing up, it’s important to use oil-based flavouring as opposed to an alcohol-base extract.  If using an extract, add the extract to the marshmallow mixture instead of the melted chocolate and dip squares as usual.
**To prevent melted chocolate from seizing, use gel food colouring and not regular liquid food colouring.

Instructions

1. Spray an 11×13 pan with cooking spray.  Cut parchment paper to fit the length of the pan allowing extra parchment to hang over the long sides of the pan to act as handles.  Set aside.
2. In a large non-stick saucepan, melt butter over low heat. Add marshmallows and stir until most of the marshmallows have melted.  Add vanilla extract and continue stirring until well combined.
3. Add cereal and stir until the cereal is well coated.
4. Transfer cereal to the parchment lined tray.
5. Oil both hands and used them to pat and level out the marshmallow cereal mixture.
6. Sprinkle with sprinkles if using, then set aside for 2 hours to firm up.
7. Using the overhang parchment paper as handles, lift the set marshmallow cereal slab out of the tray.  Place on a cutting board.  Using a long sharp knife, score and cut slab into 20 squares.  Set aside.
8. In a microwaveable bowl, add chopped white chocolate and coconut oil.  Place in microwave and heat in 15 second intervals, stirring in between until chocolate is melted and mixture is smooth.  Add peppermint and spearmint oils and green food gel colouring and stir well.
9. Dip the bottoms of the marshmallow cereal squares in the chocolate mixture.  Allow excess to drip off then place squares with dipped chocolate-side facing up on a parchment lined surface until set, approximately 30 minutes.
   Enjoy!