Flatten each of the Rice Krispies Treats bars to make a 2 3/4 inch square. Use a 2 1/2 inch circle cookie cutter to cut a circle from each bar. Reserve the circles and discard the rest.

Heat 4 oz of the chocolate candy coating in a small, shallow bowl until melted. Dip the tops and sides of each of the Rice Krispies circles in the coating, and place on a parchment lined baking sheet. Immediately place a large marshmallow in the center of each circle. Allow the coating to set up (you can refrigerate them for 5-10 minutes to speed up the drying).

In a deeper cup (I use a glass measuring cup), melt the remaining 6 oz of candy coating. Holding the Rice Krispies circle, dip the marshmallow in the chocolate candy coating to coat, and let the excess drip off. Return to the baking sheet, and use an offset spatula to fill in any spots that weren’t covered by the coating. Allow to completely dry again.

To decorate, pipe the red icing around the hat, then place a candy in the icing to form the buckle of the hat.