Spray a mini muffin tin with cooking spray. Briefly set aside.

Melt the butter in a medium Dutch oven or saucepan over medium heat. When melted add the mini marshmallows and cook, stirring regularly, until the marshmallows are completely melted, about 3 minutes. (Careful not to burn the marshmallows, peeps!) Turn the heat down to low and stir in the pumpkin puree and pumpkin pie spice. Turn off the heat and stir in the Rice Krispies and crushed graham crackers.

Grease a spoon with butter or cooking spray (this will make your life so much easier), and spoon the Rice Krispie mixture into the wells of the prepared mini muffin tin. Grease a small piece of parchment and use it to level the top of each bite.

Cover a work surface (or a cutting board) with parchment. Place a wire rack on top. Loosen the bites with a butter knife and transfer them to the rack.

Time to melt your chocolate. Place the chopped chocolate in a microwave safe bowl and microwave in 15-second bursts, stirring after each one, until completely melted. Using a spoon, drizzle each bite with a little chocolate.

Let the bites rest at room temperature until the chocolate hardens. (You can pop them in the fridge to speed up the process if you like.)