Step 1

Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silpat mat.

Step 2

In a large bowl, using a hand or stand mixer, mix together the cake mix, egg, and butter. Fold in the rice cereal with a spatula until blended.

Step 3

Using a large cookie scoop, shape dough into 1 1/2 - 2 inch balls. If you don't have a cookie scoop a tablespoon is comparable in size. Place onto lightly greased cookie sheet.

Step 4

Using a fork, flatten the cookies in a criss-cross pattern.

Step 5

Bake for 10-12 minutes; until the top no longer looks wet.

Step 6

Cool on cooling rack.

Step 7

Prepare the drizzle.

Step 8

In a microwaveable bowl, cook the vanilla almond bark for 30 seconds. Stir and continue cooking for 15-second intervals; stirring between each time and until the bark is melted. Be careful to not overcook the bark as it will start to seize on you.

Step 9

Once the bark is melted prepare the cookies for drizzle by laying them out on a sheet of wax paper. Using a fork, drizzle the bark all over your cookies. If you don't want to drizzle, dipping the cookies into the bark will work as well. Place the cookies back onto the wax paper and allow the bark to harden.

Step 10

Store in an airtight container.