Line a 9x13-inch baking pan with parchment paper, letting it hang over two sides so you can lift the treats out easily later. Spray the parchment lightly with cooking spray to prevent sticking. This one step saves you from wrestling with stuck-on cereal.

Melt the butter in a large saucepan over medium heat—this takes about 2 minutes. Add the marshmallows and stir constantly until they're completely melted and smooth, roughly 3 to 4 minutes total. Don't walk away here because marshmallows can scorch fast.

Divide your melted mixture into three bowls for the red, white, and blue layers of your patriotic rice krispie treats. Leave one bowl plain (that's your white layer). Stir pink coloring into the second bowl and red into the third until you get your desired shade.

Add 2 cups of rice krispies cereal to each colored bowl along with 1/3 of the honey, 1/3 tsp salt, and 1/3 tsp vanilla to each. Stir vigorously until everything's coated—I use a spatula because it's way faster than a spoon. The mixture should look glossy and stick together when you press it.

Press the white layer into your prepared pan first, using damp hands to smooth it flat and even. Then add the pink layer on top and press firmly, then finish with the red layer on top. I always press harder than I think necessary, and it prevents the layers from separating.

Sprinkle the chocolate chips and pistachios across the top while it's still warm so they stick a little. Let everything cool completely at room temperature for about 30 minutes before cutting. Patience here is worth it—warm treats fall apart when you cut them.

Dust the coconut over the top as your final garnish if you're using it. Cut into 16 squares using a sharp knife (wipe it between cuts for cleaner edges). These easy party treats are now ready to share or store.