Directions

1. Cut squares in your transfer sheet, the size of your mold. Fit them into the cavity of the advent calendar chocolate mold (make sure that the printed side you want to transfer is up!)
2. Combine chopped chocolate and cocoa butter in a bowl and melt in the microwave (or using a double boiler). Microwave over low heat for roughly 30 seconds. Stir it around with a spoon or spatula and return the bowl to the microwave. Microwave the chocolate in intervals of 30 seconds, stirring every time, until smooth.
3. Let the chocolate sit until just warm to the touch
4. Add rice Krispies, and stir until combined
5. Pour mixture in the molds with the transfer sheet. Slam the mold against the counter a few times to get the bubbles to come to the surface, and help the chocolate spread evenly
6. Let it set in a cool place. Then unmold, peel off the transfer sheet, and store in an airtight container