Spray a 9x13 baking dish with non-cooking spray; set aside.
In a large bowl add Rice Krispies cereal and sprinkles. Mix well and set aside.
Add butter to a medium sauce pan over medium high heat and melt. Once butter is melted, add marshmallows. Stir until melted.
Pour marshmallow mixture over cereal and mix well with a wooden spoon or ladle.
Pour cereal mixture in the prepared baking dish. Spray hands with non-cooking spray and pat Rice Krispies into an even layer.
Let cool and harden 1 hour. Cut cooled Rice Krispies into squares.
In a microwave safe bowl, add the almond bark (white chocolate) and microwave in intervals of 30 seconds, about 2 minutes, making sure to stir every 30 seconds until melted.
Dip each Rice Krispie into melted white chocolate. Smooth with a spoon or your hands, then set upside so the white chocolate can harden. Repeat with remaining Rice Krispie squares.
Rice Krispies will stay fresh in a airtight container for up to 3 days.
Enjoy!