In large saucepan melt butter over low heat.

Add marshmallows and stir until completely melted. Remove from heat.

Add the rice krispies and stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.

Let cool and then cut into stars using a star cookie cutter.

Place almond bark into a small dish, and microwave in 30 second intervals, stirring between each, until completely melted.

For coloring red or blue, add food coloring, and stir.

Dip the tops of the rice krispies into the almond bark, scraping off excess or spoon into a pastry bag with preferred tip and pipe borders or whatever tickles your fancy.

Add sprinkles, and place on wax paper to set.

Chill for 10-15 minutes until almond bark is set.