Directions

Line a 9×13 baking pan with wax paper; set aside. Lightly spray large mixing bowl with cooking spray. Measure rice cereal and add to mixing bowl, set aside. Melt butter over low heat in a large saucepan. Once butter is melted, add miniature marshmallows and stir until they are melted and smooth. Stir in vanilla extract and salt to combine. Pour marshmallow mixture over rice cereal and gently stir until evenly coated. Spread mixture in baking pan. Using a greased measuring cup, flatten rice krispies until smooth and even. Let cool to room temperature.

Pull treats out with wax paper and set on flat surface. Use a Mickey shaped cookie cutter to make several individual Mickey’s and set another sheet of wax paper. In small microwaveable bowl, melt chocolate according to instructions for dipping and decorating. Dip tip of straw in melted chocolate, then carefully skewer the bottom of Mickey with stick. If you fill like its too hard and will mess up the shape of the Mickey, use a sharp knife to make a hole where the stick should go. The chocolate will harden and keep the popsicle stick in place once it hardens. Place back on wax paper to harden. Repeat with remaining rice krispie pops. Re-melt chocolate if needed, and decorate pops as desired. Let harden. Individually wrap in cellophane bags and tie with pretty ribbon or store in air-tight container for up to two weeks.