Spray a mini muffin pan with non-stick spray. Set aside.

Melt the butter and chocolate in the microwave for 1 to 1 1/2 minutes. Stir every 30 seconds for the first minute, then every 15 seconds for the rest of the time. Every microwave is vastly different so you may need to adjust the time. Mine took 1 1/2 minutes to melt. Stir the mixture until smooth if any pieces of chocolate remain.

Stir in Rice Krispies and mix until combined. Spoon into mini muffin pan. Pop the pans in the fridge to allow the chocolate to set up. About an hour is perfect.

Once they are set you can just pop them out with a spoon if needed. Store in an airtight container in the refrigerator. They keep for about a week but I guarantee they won't last that long.

Enjoy with a big old chocolate-loving smile!