Line a 9x13 inch baking pan with parchment paper. This saves so much cleanup time later.

Melt the butter and marshmallows in a large pot over medium-low heat, stirring constantly. I usually keep the heat around 3-4 on my dial so nothing burns. It takes about 3-4 minutes total, and you'll see it get all glossy and smooth.

Stir in the honey and salt once the marshmallows are completely melted. The mixture should be totally smooth with no lumps. Pour in the rice cereal and fold it in gently until every piece gets coated.

Divide the mixture into 3 equal bowls. Add red food coloring to the first bowl, blue to the second, and leave the third plain white. Stir each one really well—the coloring takes a minute to distribute evenly through the rice.

Press the red layer into your prepared pan first, about 1/2 inch thick. Use greased hands or a greased spatula to pack it down firmly without squishing it flat.

Press the white layer directly on top of the red, using the same packing technique. Then add the blue layer last. Don't panic if the layers start sticking together—that's exactly what you want.

Sprinkle the rainbow sprinkles and mini chocolate chips on top while everything's still slightly warm. The heat helps them stick to your patriotic rice krispie treats family bars. Let them cool completely for about 15 minutes before cutting into squares.

Cut into 12 equal bars using a sharp knife—I dip mine in hot water between cuts so it glides through cleanly. Store in an airtight container right away.