Additional coloured chocolate to drizzle (optional)
Line a 9x13-inch pan with parchment paper, leaving paper running up the 13-inch sides. Set aside.
In a large saucepan over medium heat, melt the butter and marshmallows. Once they are completely melted, stir in the Kool-Aid powder.
Add the crispy rice cereal, and stir until it is all evenly coated.
Scrape mixture into the prepared baking pan, using a wet rubber spatula to spread the mixture over the whole pan. Place another piece of parchment paper on top, and press into pan.
Once the cake has set up, lift it out of the pan using the parchment paper as handles.
Using a metal cookie cutter of your choice, cut the crispy rice treats into shapes.
In a large microwave safe bowl, combine the chocolate and shortening. Microwave in 30 second intervals at 50%, stirring in between, until the chocolate is smooth and melted.
Dip the crispy rice treats into the chocolate, tapping against the side of the bowl to remove any extra chocolate. Place on wax paper lined baking sheet, and decorate with sprinkles or coloured melted chocolate, if desired.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2014/02/chocolate-dipped-strawberry-crispy-treats.html