STEP ONE - Melt 1.5 sticks of real butter over a medium heat...be careful not to burn the butter.
STEP TWO - Add 2, 10 oz. packages of plain mini marshmallows to the melted butter. Stir with a rubber spatula until marshmallows are just melted with a few semi-melted marshmallows left.
STEP THREE - Turn the heat off and add the real vanilla to the marshmallow mixture, stir until just incorporated.
STEP FOUR - Add the Rice Krispies Cereal and remaining 1/2 cup of marshmallows to the mixture and just stir to combine.
STEP FIVE - Add the sunflower seed kernels, harvest corn, and candy corn. Stir to just combined.
STEP SIX - Scoop out big scoops of the mixture into a 9"x13" glass, metal, or ceramic pan lined with parchment paper. Press gently with buttered or greased hands until all the mix is formed to the pan. Sprinkle with chocolate candy sprinkles.
STEP SEVEN - Melt a cup of the dark chocolate chunks in a microwave safe bowl in 20 second intervals until melted and smooth. Stir inbetween each interval. Place in a corner of a small plastic freezer bag. Close and snip end. Drizzle melted chocolate on top of rice krispie treats in desired pattern and amount.