Line a baking sheet with parchment or wax paper.

In a medium size sauce pan over medium heat melt butter and marshmallows, stirring occasionally until completely melted and smooth.

Remove from heat and fold in cereal, stir until completely coated.

Spread the cereal mixture evenly onto the baking sheet and press gently using a buttered spatula or buttered hands.

Allow to cool completely.

Gently lift the cooled treats out of the baking sheet and sit on a cutting board.

Cut the cereal treats in half down the middle and then down
the center lengthwise. Cut each quarter into thirds creating 12 rectangle pieces.

Trim the corners off of the rectangular pieces to create a
popsicle shape.

Press a popsicle stick into the flat end of your popsicle
shaped rice krispies treat. Repeat with all 12 pieces.

In a double boiler, or a heat safe bowl over a pot of
simmering water, melt your candy melts. You want the chocolate to be smooth. If it is too thick you can add shortening, add it in a ½ tsp at a time until the consistency is creamy and smooth.

Lay wax or parchment paper flat on your counter and table.

Dip the top ¼ of each popsicle into your candy melts, you
can also use a spoon or spatula to spread it on the area you’d like to cover.

Lay the dipped popsicle on your prepared surface to cool.

Repeat with each popsicle until they are all dipped. I
dipped mine in all three colors but you can dip in one color and drizzle with
the others, the choice is yours

Place the remaining melted chocolate in a piping bag and cut
off the tip, drizzle your popsicles with the chocolate.

Sprinkle with sprinkles while the chocolate is still soft.

Allow to cool completely.

Wrap individually with plastic wrap, or store in an airtight
container until ready to serve.