Line a baking sheet with parchment or waxed paper. Melt the butter in a large saucepan over low heat, add the miniature marshmallows, and stir continuously until smooth.

Remove the saucepan from the heat before adding the crisp rice cereal. Stir immediately until every piece of cereal is evenly coated.

Let the mixture cool for several minutes, then lightly butter or dampen your hands. Divide it into twelve portions and shape each portion into a tapered oval or teardrop with one pointed end for the nose.

While the treats are still soft, insert two sliced almonds into each mouse for ears and press one 3- to 4-inch licorice piece into the rounded end for the tail. Add two candy eyes and an optional candy or red licorice nose.

Melt the chocolate chips or candy melts if using them for dipping or drizzling. Pipe small chocolate dots onto the treats or dip the pointed ends, then let the mice stand at room temperature for 20–30 minutes until firm.