Easy, no-bake cookie bars with white chocolate, marshmallow and cocoa crispy rice cereal (the 'polka dots').

Polka-Dot Squares

1 2/3 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter
8 ounces white chocolate
2 cups miniature marshmallows
2 3/4 cups cocoa crispy rice cereal

1. Line an 8-inch square cake pan with foil; set aside.
2. Combine sugar, milk and butter in a large, heavy saucepan. Cook over medium heat, stirring until mixture comes to a full boil. Simmer for 4 minutes, stirring constantly; reduce heat to low. Add chocolate and stir until completely melted. Remove from heat.
3. Add marshmallows; stir until melted and smooth. Stir in 2 cups of cereal. Pour into prepared pan. Sprinkle remaining cereal over top. Press in gently. Refrigerate 1 to 2 hours or until firm.
4. Cut into 1-inch squares. Refrigerate in an airtight container for up to 2 days.

Makes 64 squares.