Line a 9x13 baking pan with parchment paper so cleanup is basically zero. Grab your cereal and set it aside in a large mixing bowl — you'll need it ready to go quickly.

Melt 1 cup butter over medium heat in a large pot for about 2 minutes. Once it's melted, add your marshmallows and stir constantly until everything's smooth and combined — this takes about 3-4 minutes.

Remove the pot from heat and add your salt plus vanilla extract immediately. Stir well, then divide the marshmallow mixture into three separate bowls — you're gonna make three different colored batches of these patriotic rice krispie treats.

Add red food coloring to bowl one and blue to bowl two, leaving bowl three white. Stir each bowl really well until the color is totally uniform — I always get a little red on my hands but that's totally normal.

Pour the white marshmallow mixture over your cereal and toss quickly until every piece is coated. The cereal will start to stick together fast, so work quickly here.

Press the white mixture firmly into your prepared pan in one layer. Rinse your mixing bowl and repeat with the red marshmallow mixture, then the blue mixture, layering each one on top. Press down firmly after each layer or they'll fall apart.

Let the whole pan cool completely at room temperature for about 15-20 minutes. While it cools, melt your white chocolate chips in a microwave in 30-second bursts, stirring between each one.

Once the layers are totally cool and firm, drizzle white chocolate over the top and sprinkle with your rainbow sprinkles plus pistachios. Cut into 16 squares and these sharing summer dessert treats are ready to go.