For the rice krispie treat:

1. Before beginning, line a 8×8″ baking pan with parchment.
2. Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
3. Immediately dump in the crisped rice cereal and mix to combine.
4. Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers). Set aside for at least an hour in the refrigerator so that the mixture can firm up enough to cut shapes.
5. Once firm, use parchment to lift out rice krispie treats. Use a Mickey Mouse shaped cutter to cut out shapes and set aside.

To decorate:

1. First, melt the light cocoa candy melts in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting.
2. Next, fill a shallow bowl with the M&M’s candies. Set aside.
3. Insert a popsicle stick into each treat (this will make it easier to handle the chocolate and candies later).
4. Dip a treat into the melted chocolate, letting any excess drip off back into the bowl, and then immediately dip into the mini M&M’s. Press firmly and then set aside candy side up. Repeat for other treats. Place treats on a piece of parchment lined sheet pan and press candies firmly into place on the treat.
   
5. Then, melt semisweet chocolate in a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. You can also melt directly in a heavy duty, heat safe, piping bag using the same microwave method (I find this easiest when I will be piping without a tip on the bag).
6. Drizzle or pipe the semisweet chocolate across the M&M’s coated treats. Refrigerate to set about 1 hour. Enjoy!