Line a 9 x 9-inch pan with parchment paper, leaving a bit of overhang to lift the crisped rice squares out of the pan.
Place the stockpot or large saucepan over medium-low heat, and melt 57 grams (4 tablespoons) of butter.
Once the butter is melted, add in 283 grams of jumbo marshmallows (one large bag) and melt slowly over medium-low heat.
Add 50 grams (¼ cup) of white chocolate chips and stir just until melted. Remove the pan from the heat.
Pour in 175 grams (6 cups) of crisped rice cereal and stir until combined using a silicone spatula.
Pour the mixture into the prepared parchment lined pan, and spread out using a clean silicone spatula to reduce stickiness.
Allow to cool for at least one hour before lifting the rice krispies out of the pan and slicing. Store in a zip top bag for up to 5 days.