In a large saucepan, heat the butter or coconut oil over medium-low heat until melted.

Add in all the marshmallows and ½ tablespoon of the cinnamon.

Heat, stirring occasionally, until marshmallows are melted and smooth.

Add in the rice cereal and mix until well combined.

Transfer to a 9 x 13 dish lined with parchment paper, and use the back of a spoon or spatula to press the mixture down into bars.

Sprinkle a little of the remaining cinnamon on top.

For the drizzle, heat the almond bark in a microwave-safe bowl in 20 second increments until smooth and creamy. You can stir in the shortening to make it a bit runnier. Stir in the remaining cinnamon.

Pour white topping into a zip-top bag and cut the corner, then decorate the top of the bars as desired.

Cut and serve!