Reindeer Rice Krispies Treats

Prepare a baking tray by lining it with parchment paper and set aside.
In a large saucepan, melt the butter over low heat, being careful not to overheat it.
Reserve 2 cups of mini marshmallows to add in later. Afterward, combine the remaining marshmallows in the pot and gently melt them with the butter on low heat. Continue to stir until fully melted.
After melting, remove the pot from the heat. Add in the vanilla extract and salt.
Pour in the rice krispies cereal and gently fold. Add in two cups of marshmallows (that were set aside) along with the nonpareil sprinkles. Continue folding until they are evenly distributed and coated throughout.
Spread the rice krispies mixture evenly in the baking pan and gently press it in the baking pan.
Let it rest on the countertop for 30-45 minutes until it cools completely and becomes firm. Then cut into bars, about 3 inches long and 2 ½” inches wide. You can use a ruler to help cut them into straight lines.

Melt the Ghirardelli milk chocolate wafers until they become melted and smooth by using either a double boiler on low heat, a candy melting pot, or package microwave instructions.
Take a single rice krispie treat bar and dip it into the melts, just enough to coat the top. Place it on the prepared lined baking tray with the chocolate-covered side facing upward.
While the chocolate is still wet, place two pretzels at the top corners to create antlers, attach two candy eyes, and affix an M&M for the nose. Repeat these steps for the remaining bars.
Place ⅓ cup of red candy melts inside a piping bag, twist it shut, and microwave it on a low or defrost setting in 30-second intervals until melted. Remember to knead the bag at each interval to ensure uniform heating.
Let the melted mixture cool for a few minutes before cutting a small portion of the piping bag's tip and then proceed to pipe the scarves. If the mixture is too hot, it will flow out too quickly.
Allow the rice krispie treat reindeer to sit for 15 minutes to set. Enjoy