Kaleidoscope Crispy Treats

6 tablespoons unsalted butter, divided2 cups crispy rice cereal2 cups chocolate-flavored crispy rice cereal2 cups berry-flavored crispy rice cereal10 ounces large marshmallows (about 40)With about 1 tablespoon butter, generously grease bottom and sides of 9-by-13-inch baking pan with butter. With another tablespoon butter, grease two large heat-proof spoons. Set aside.In large heavy-duty pot, melt remaining 4 tablespoons of butter. Do not overheat. Add marshmallows and stir with wooden spoon until completely melted and mixture begins to boil. Remove from heat. Pour in cereal and quickly stir with one of the buttered spoons. Use folding motion and stir until cereal is completely coated.Immediately spoon mixture into pan, carefully scraping pan well. Using second buttered spoon evenly spread into pan. Mixture will be very sticky. Lightly grease hands with butter if needed. Cool 1 hour before cutting. Store covered at room temperature.Serves 20.Baker's hint: Do not use light butter or margarine as these products contain air or water that takes the crisp out of the treats.Nutrition values per serving: 100 calories, 3 g fat (2 saturated fat), 18 g carbohydrates, trace amount fiber, 1 g protein, 8 mg cholesterol, 92 mg sodium.