• Butter a large sheet tray and set aside.
• Start by browning the butter. Heat a deep pot to medium heat and put in the sticks of butter. Allow the butter to melt and start to foam up. Stir the butter gently until it becomes golden brown and smells fragrant.
• Once the butter is brown, turn the heat to low and add the marshmallows to the pot. Mix until melted.
• Carefully transfer the Rice Krispie mixture to the buttered sheet tray and spread out evenly.
• Once the treats are cool to the touch, cut out the shapes using the cookie cutter and set them on a parchment sheet to be decorated.

For the decorations

• Melt the pink chocolate discs according the package instructions.
• With a spoon, fill in the ears of the cutout and the top of the head in pink and add sprinkles to the ears if using.
• Once that is dry, pipe a bow outline with the white cookie icing. After 2-3 minutes fill in the bow with white.
• Let dry overnight and serve!