1-First Step: Place 12 frosted chocolate Pop-Tarts in a large food processor and pulse until they reach a fine, uniform crumb consistency. If you don’t have a food processor, place the Pop-Tarts in a large resealable bag and crush them with a rolling pin until fine crumbs form. Transfer the crumbs to a medium mixing bowl.

2-Second Step: Pour 1/2 cup melted unsalted butter over the Pop-Tart crumbs. Mix thoroughly until all crumbs are evenly coated and the mixture resembles wet sand. The butter should bind the crumbs together when pressed, but not make them soggy. If needed, add an additional tablespoon of melted butter to achieve the right consistency.

3-Third Step: Pour the buttered crumb mixture into your prepared 8×8-inch pan. Using the back of a measuring cup or glass, press the crumbs firmly and evenly across the bottom of the pan to create a compact crust. Apply even pressure to ensure the crust holds together when cut. Place the pan in the refrigerator for 10 minutes to set while you prepare the next layer.

4-Fourth Step: While the crust chills, prepare 1 1/2 cups of hot fudge sauce. If using refrigerated sauce, microwave it for 15-30 seconds until it reaches a pourable consistency but isn’t hot. This makes it easier to spread evenly over the crust without melting it.

5-Fifth Step: Remove the pan from the refrigerator and pour the hot fudge sauce over the chilled crust. Using an offset spatula or the back of a spoon, gently spread the fudge in an even layer, covering the entire crust. Work carefully to avoid mixing the crust into the fudge. Return the pan to the refrigerator for another 10-15 minutes to allow the fudge to set slightly before adding the whipped cream layer.

6-Sixth Step: While the fudge layer sets, prepare the whipped cream. In a large mixing bowl, combine 2 cups heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form. This typically takes 3-5 minutes. The whipped cream should hold its shape when the whisk is lifted but still appear smooth and creamy.

7-Seventh Step: Remove the pan from the refrigerator and spread the whipped cream evenly over the chilled fudge layer. Again, use an offset spatula or the back of a spoon to create smooth, even coverage. Take care not to press too hard, which could cause the fudge to mix with the cream.

8-Eighth Step: Immediately after spreading the whipped cream, sprinkle 1/4 cup rainbow sprinkles evenly over the top. This ensures they adhere properly to the cream while it’s still soft.

9-Ninth Step: Halve 8-10 maraschino cherries and distribute them evenly across the top of the bars, pressing them gently into the whipped cream to secure them in place. For a professional look, place them in a grid pattern or arrange them in rows.

10-Final Step: Cover the pan loosely with plastic wrap or aluminum foil and refrigerate for at least 2 hours to allow all layers to set completely. For quicker results, place the pan in the freezer for 1 hour. The bars are ready when the fudge feels firm and the whipped cream holds its shape when touched lightly.