1. Prep: Line a 9-inch round pan with parchment; mist lightly.
2. Melt: In a heavy pot on low, melt butter (brown it if desired; cool 2 minutes). Add marshmallows; stir until just melted and glossy. Remove from heat; stir in vanilla and a pinch of salt.
3. Fold: Quickly fold in cereal until evenly coated. Stir in the reserved handful of minis for goo pockets.
4. Divide & Tint: Portion the warm base into 3 bowls. Leave one white, tint one orange, and one yellow (add gel a little at a time).
5. Press Rings: In the pan, press yellow around the outer edge, orange in the middle ring, and white at the center. Press lightly and level.
6. Set & Slice: Cool 20–30 minutes. Lift out, transfer to a board, and cut into 12–16 wedges.
7. Optional Finish: Dip or drizzle with white candy melts. Let’s set and serve.

Method (9×13 Triangles)

• Line the pan; build white → orange → yellow layers (or reverse), chill briefly, cut bars, then cut diagonally into triangles. Dip the broad end or tip in coating and dry on parchment.

Pro Tips

• Keep heat low, and stop melting at “nearly smooth.”
• Don’t compact—use a light hand.
• For brighter hues, add a toothpick-dab more gel, not drops of liquid color.
• Use oiled gloves for picture-perfect surfaces.