Line a quarter sheet tray with a silicone baking mat.

Add the butter to a large, heavy-bottomed saucepan or stock pot. Melt the butter.

Stir in the marshmallows, continuing to stir gently until completely melted.

Remove from heat. Stir in fine sea salt and orange gel food coloring.

Stir in the puffed rice cereal. Continue stirring until fully combined, with no dry cereal remaining.

Pour mixture onto prepared tray.

With damp fingers, press into a rectangle, about 8 x 11 inches in size and approximately 1 inch thick.

Set aside and allow to cool at room temperature, at least 1 hour. Meanwhile, line a large tray, or two smaller trays, with silicone baking mats.

With a well-greased 2 1/4-inch round cutter, cut slab into circles.

Arrange on prepared trays.

In a microwave-safe bowl, melt the dark chocolate in short intervals, stirring periodically, until completely melted. Scoop chocolate into a piping bag fitted with 1/8-inch round tip.

Pipe a chocolate pattern resembling the lines on a basketball. (See post above for step-by-step piping instructions.)

Set aside and allow chocolate to set at room temperature. Do not refrigerate.

Serve immediately. Place leftover treats in an airtight container, layered between sheets of parchment. Store at room temperature for up to 3 days.