Heat a large, deep skillet over medium heat, and add the butter. When half of the butter is melted, add the marshmallows. Stir the marshmallows until they’re entirely melted. Be patient with this process--if the marshmallow starts to get toasted, lower the heat--everything should stay completely white with no browning or toasting.

While this is happening, you can set up a double-boiler with the chocolate. Stir until melted. When the marshmallow mixture is smooth, add the cereal. Stir quickly and thoroughly to combine. Turn out onto a piece of wax paper or parchment paper. With wet hands, shape the rice krispie treats into a rectangle, about ¾-1” thick.

With a wet knife, cut the rice krispie treats into small rectangles or squares--about 2x2” is good nugget size!

Lay out the nuggets on a cooling rack. Take your melted chocolate and, using a fork, lower each nugget into the chocolate. Turn to coat, and then pick up with the fork, tapping the fork against the side of the bowl to get rid of excess chocolate. Transfer back to the baking rack, and sprinkle with sea salt.