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Line a 17 x 27cm baking tray with baking paper and set aside.
Place the butter in a large saucepan over a low heat and melt.
Add the marshmallows to the melted butter. Mix until completely melted and combined.
Add the vanilla, stir to combine then remove from the heat.
Add the rice bubbles to the saucepan and work quickly to mix everything together.
Tip the mixture into the lined baking tray. Spread it out to the edges and push down with the back of a dessert spoon.
Scatter the sprinkles over the top then place in the fridge to chill for 2 hours or overnight.
Slice into squares then place in an airtight container.