Directions

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1. In a large pot, melt the butter over low heat. Add the mini marshmallows and stir continuously until completely melted and smooth. Remove from the heat and stir in the vanilla extract.
2. Add the crispy rice cereal and gently fold until all of the cereal is evenly coated with the marshmallow mixture.

3. Note: I do not grease the silicone mold.

4. While the mixture is still warm, divide it evenly among the cavities. Use a spoon or lightly greased hands to gently press the mixture into each cavity. Press mixture down with the back of a butter wrapper. Be careful not to compact the mixture too firmly, as this can result in dense rice krispie treats.

5. Allow the treats to cool and set at room temperature for approximately 30 minutes. You can also chill for 15 min in the fridge or 10 min in the freezer to speed this up.

6. Carefully remove the rice krispie treats from the mold before proceeding with the decorating steps.

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1. In the microwave, melt the milk chocolate wafers in 30 second increments, stirring between each heating session until chocolate is smooth.

2. Pour a small amount of the melted chocolate into the triangle portion of each cavity. I fill each cavity about ¼ full with chocolate.

3. Place each rice krispie treat back into its corresponding cavity and gently press into the melted candy coating. Transfer the mold to the refrigerator for 10–15 minutes, or until the coating is firm.

4. Once set, carefully remove the treats from the mold.

5. Insert a popsicle stick into the wide end of each krispie slice.

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1. Reheat the milk chocolate if necessary.

2. Transfer the melted chocolate to a piping bag and snip a very small opening. Drizzle over each krispie treat.

3. Place decorations of choice onto the drizzle while still warm. Note: I piped melted chocolate into this mold to make my leaf decorative toppings.

4. Allow all decorations to set completely.

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1. Package as desired. Please see this video for reference. All packaging links are below the video.