• Grease an 8-inch round cake pan with butter. 
• Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated. 
• Immediately press the mixture firmly into the pan in an even layer. (The easiest way to do this is to spray your hands with cooking spray or coat them with butter and then press the cereal mixture into the pan.) Let it cool completely then run a knife around the edge of the pan and invert the cereal treats onto a cutting board. Using a sharp knife, cut the circle into 8 wedges. 
• Melt the chocolate melting wafers according to package instructions. Dip the backs of the chocolate-covered pretzels into the melted chocolate and attach them to the tops of the triangles to form the antlers. Add two dabs of melted chocolate below the antlers and attach the candy eyes. Finally, add a dab of melted chocolate to the tip of the triangle and attach a brown or red M&M for the nose.
• Let the chocolate set then serve or store in an airtight container at room temperature for up to 2 days. 

Kelly’s Note:

• For added decoration, dip the chocolate-covered pretzels in additional melted chocolate then top them with brown sprinkles.
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