Pour the rice krispies into a large bowl.

In a large pot, combine the butter and mallows and cook over medium heat until the butter is melted and there are only a few lumps left.

Pour the mallow mixture over the rice krispies and stir immediately until the krispies are fully covered.

Press the rice krispies into a 9×13 baking pan. {It’s easiest if you either butter your hands or get them wet with cold water.}

Let the krispies sit for about 30 minutes and then cut into 1 inch squares.

Pack squares firmly together and then place a lollipop stick into each square, about 3/4 of the way in.

Melt the chocolate according to package directions.

Dip each krispy square into the chocolate about halfway up the side.

Let the extra chocolate run off and then dip the square into the sprinkles.

Let sit on wax paper until chocolate is firm.