• Prepare a baking tray by lining it with parchment paper and set it aside.
• In a large pot over low heat, melt the butter.
• Reserve 2 cups of mini marshmallows for later use. Add the remaining marshmallows to the pot and melt in the butter, stirring occasionally until smooth.
• Remove the pot from heat as soon as the marshmallows are melted. Stir in the vanilla extract and salt until fully incorporated.
• Add the Rice Krispies cereal, folding it into the melted marshmallows.
• Incorporate the reserved 2 cups of marshmallows and nonpareil sprinkles, folding until evenly distributed and coated. Act swiftly as the marshmallows might start melting, causing the sprinkles' color to bleed.
• Spread the prepared Rice Krispies mixture evenly in the baking pan, lightly pressing it down. A rubber spatula can help prevent sticking.
• Allow the mixture to cool on the counter for 30 to 45 minutes. Then, cut it into bars about 3 inches long and 2 ½ inches wide, using a ruler for straight lines.

Decorate the treats

• Melt the Ghirardelli white melting wafers in a candy melting pot or double boiler over low heat until smooth.
• Dip each Rice Krispie treat bar partially into the melts, coating the top, and place it on the lined baking tray with the dipped side up.
• Add two black sugar pearls immediately on the upper half of the snowman for the eyes, an orange tic tac for the nose below the eyes, and more sugar pearls for the mouth and buttons. Leave space for drawing a scarf between the buttons and face. Repeat for all bars.
• Melt 1/3 cup of red candy melts in a piping bag. Heat in the microwave at low or defrost settings in 30-second intervals, massaging the bag each time until smooth. Allow it to cool slightly.
• Once slightly cooled, cut a small piece off the piping bag's tip and pipe scarves between the face and buttons.
• Allow the treats to set completely for 15 minutes before serving. Enjoy your snowman treats!