Step 1

Line an 8x8 inch pan with parchment paper. Set aside.

Step 2

Place a medium pot over low heat and add in cashew butter, coconut oil, maple syrup and vanilla extract. Mix until smooth and well combined, about 1 minute.

Step 3

Next add in crispy brown rice cereal and sprinkles; stir until combined and cereal is completely coated. Pour into the prepared pan, and use a spatula to flatten the top so it is even.

Step 4

Next make the white chocolate drizzle topping by adding white chocolate chips and coconut oil to a microwave safe bowl. Microwave on high in 30 second intervals, stirring in-between, until chocolate is completely melted. You can also melt the chocolate in a small saucepan over very low heat if you prefer. Drizzle melted white chocolate over the bars and evenly sprinkle with 1 tablespoon sprinkles.

Step 5

Place the pan in the freezer for 20-30 minutes or until the bars are completely cool and the white chocolate drizzle has solidified. Cut into 16 bars and enjoy!

Step 6

Bars should be kept covered in the fridge and will stay good for up to 1 week. Take bars out 5 minutes before you are ready to serve to ensure they aren't too crunchy! They soften up at room temp.