• In your largest saucepan, gently heat the butter on low until it melts. Once the butter has completely melted, add the marshmallows. Melt the marshmallows on low, stirring almost constantly, until they’re fully melted and you have a smooth, sticky goo.
• Take the saucepan off the heat and quickly pour in the Rice Krispies cereal. Stir continuously until the cereal is completely covered in the marshmallow mixture. It might be a bit sticky, but you’ll get it evenly mixed in the end!
• Spray a 9x13 inch baking tray with non-stick spray (or grease with butter or oil) and spoon the Rice Krispies mixture into it. Evenly spread the mixture into the corners of the dish, pressing it down to ensure it’s compact. To prevent the sticky marshmallow from getting all over your hands, rub a bit of flavorless oil (like sunflower oil) on them. Once done, place the dish in the fridge to chill for about an hour.
• Once set, remove from the fridge and turn it out onto a work surface. Use a Mickey Mouse cookie cutter (or sandwich cutter) to cut the mixture into Mickey shapes. Applying a bit of flavorless oil to the cutter can prevent it from getting too sticky. Push a lollipop stick into the base of each Mickey.

For chocolate M&M Mickey:

• Melt the dark chocolate, either in the microwave (stirring every 20 seconds) or over a saucepan of boiling water. Dip Mickey’s face into the melted chocolate, gently shake off any excess, and press a few Mini M&Ms onto it. Let it sit until set.

For sprinkle-covered Mickey:

• Melt some white chocolate and dip his face into it. Remove any excess by shaking, then quickly dip it into a plate of colorful sprinkles. Allow it to set.

For double chocolate Mickey:

• Melt the dark chocolate and dip Mickey’s face into it, shaking off any excess. Drizzle some melted white chocolate over Mickey in lines. Leave it to set.