Line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.

In a large saucepan over medium-low heat, melt the butter. Continue to cook the butter, stirring frequently, until it turns a golden brown color and has a nutty aroma. Be careful not to let it burn. Remove from heat.

Add the jumbo marshmallows to the browned butter in the saucepan. Return the saucepan to low heat and stir until the marshmallows are completely melted and smooth.

Remove the saucepan from the heat and quickly stir in the 8 cups of Rice Krispies cereal. Mix until all the cereal is evenly coated with the marshmallow mixture.

Gently fold in the 1 cup of small marshmallows into the Rice Krispie mixture. This will create pockets of marshmallow goodness in the treats.

Transfer the mixture into the prepared baking dish. Use a greased spatula or your hands (lightly coated with butter or cooking spray) to press the mixture evenly into the pan. Be sure to press it firmly, but don't compact it too much.

Allow the Rice Krispie mixture to cool and set for about 30 minutes to 1 hour. This will make it easier to cut into squares.

Once the mixture has set, cut it into squares. Insert a paper straw into the bottom of each square. The straws will serve as handles for your Rice Krispie treats.

Melt the semisweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth. Drizzle the melted chocolate over the top of each Rice Krispie treat.

Add Sprinkles: - While the chocolate is still wet, sprinkle Halloween-themed sprinkles over the top of the treats for a festive touch.