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.
   

For the decorating:

1. First, melt the white chocolate and orange food coloring 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. Insert a popsicle stick into each treat.
3. Dip a treat into the melted chocolate, letting any excess drip off back into the bowl. Repeat for other treats.
4. Next, melt the light cocoa candy melts and black food coloring 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. Or you can skip and use the tube icing here.
5. Transfer black melted chocolate to a squeeze bottle or a piping bag with a small portion of the tip cut off. Then decorate a spider web design over the orange chocolate. Repeat until all treats are decorated.
6. Let the chocolate firm up, at least an hour in the refrigerator before serving. Enjoy!