My mom and I team up in the kitchen every December to tackle the holiday baking, but this year I'm on my own. Crispy rice cereal squares were the first cookies I ever learned to prepare, and these treats are definitely on my list this year. I love the festive dash of food coloring. You can choose red, green or whatever color says "holidays" to you. Better still, this version is lower in fat than the typical butter-soaked recipe. Because this is an egg-free mixture, there's no harm in sampling as you go along.

Spray a 9x13-inch pan with cooking spray and set aside. Melt butter in a large saucepan over medium heat.

Add marshmallows and salt, and stir with a wooden spoon until melted. Stir in red or green food coloring and remove from heat. Gently fold in cereal until well combined.

Transfer mixture to prepared pan and press down to flatten using parchment or wax paper. Allow to cool and cut into squares. Sprinkle with sanding sugar if desired.