First, melt the butter in a large stock pot over medium heat.
When the butter is melted, add the marshmallows and cook until melted, stirring constantly.
Remove the pan from heat when the marshmallows are fully melted. Add the cereal and stir until all the cereal is coated in marshmallows.
Grease a 9x13 pan with nonstick cooking spray and spread the cereal mixture in an even layer in the pan.
Press the cereal mixture into the pan until it becomes solid, then allow it to cool at room temperature for at least 2 hours.
When the treats are completely cool, cut them into 30 small squares.
Transfer the squares to a cooling rack.
Place something underneath to catch drips (like a cookie sheet or parchment paper).
Melt the red and blue candy according to the package instructions and place them in piping bags. Add a little bit of Crisco to each color when melting.
Drizzle each color over the top of the treats and immediately decorate with sprinkles.
Allow the candy to cool and set completely before serving.
Notes
Nutrition information is estimated and may vary. Store leftovers in an airtight container.