For the crispy treat:

1. Before beginning, line a loaf 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 quickly mix to combine.
4. Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers, which is my favorite method). Set aside for at least an hour in the refrigerator (or 20 minutes in the freezer) so that the mixture can firm up enough to cut shapes.
5. When the treats have firmed up, use a Mickey Mouse cutter to cut out your shapes. Set aside.

For the chocolate layer:

1. Melt the semisweet chocolate 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. You can alternatively use a double boiler for melting. OR you can directly melt in a heat safe pastry bag similar to how you’d melt in the bowl. (20 second bursts, kneading bag in-between)
2. When melted, transfer to a pastry bag (if you did not melt directly in one), snip off the tip, and outline and fill the ears and top 1/3 of the head. Repeat with all treats. Set aside in the refrigerator for 15 minutes.

For the caramel layer:

1. In a small sauce pan over low heat, combine the caramels, cream or milk, and water. Stir continuously until melted and smooth. Do not let the mixture sit or it could burn.
2. Once the mixture is melted and pour-able, take one crispy treat and hold over the saucepan. Drizzle caramel horizontally across the whole treat, lightly tapping any excess off back into the pan. Set aside on parchment and repeat until all treats are done. If sauce starts to stiffen, keep over a very low flame, stirring until smooth and pour-able again.
3. Enjoy!