Cut the butter into small cubes for even melting. In a large microwave-safe bowl, add the butter and marshmallows. Microwave in 30-second intervals, stirring in between, until the marshmallows puff up and the butter is fully melted. Stir well until you have a smooth, sticky mixture. If you want a brighter yellow color, mix in a drop or two of yellow food coloring at this stage.

Pour the crispy rice cereal into the marshmallow mixture while it’s still warm. Use a spatula or spoon to mix everything together, ensuring each piece of cereal is coated. The mixture will start to stiffen as it cools, so work quickly.

Lightly grease a ceramic or glass baking dish with oil or butter, making sure to coat the bottom and sides to prevent sticking. Transfer the mixture into the dish and spread it out evenly. Use a spatula or a greased potato masher to press it down firmly, creating an even layer. Place the dish in the refrigerator for about 20 minutes to set.

Once the mixture has firmed up, remove it from the fridge. Use a round metal cookie cutter to cut out circles from the crispy rice mixture. If the cutter starts sticking, lightly grease the edges or dip it in warm water between cuts.

Melt a small handful of chocolate chips in the microwave, stirring every 15 seconds until smooth. Use the melted chocolate as “glue” to attach the decorations: Add cornflakes wings on the sides. To create the eyes, add edible candy eyes or small chocolate chips. Cut a small triangle from a marshmallow or fruit gummy and attach it to the center of the face to create a beak. Use small marshmallow pieces or candy to create tiny chick feet. Cut a small piece of apple ribbon candy or a similar red candy and place it on top for the scallop.

Let the decorations set for a few minutes before serving.