Christmas Reindeer Pops

Line 15x10-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. 

Place 24 graham squares, with top sides down and sides touching, on bottom of prepared pan. 

Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring every 45 sec. Stir in cereal.

Press cereal mixture evenly onto graham squares in prepared pan. Cover with remaining graham squares to make 24 graham sandwiches, gently pressing top graham squares into cereal mixture to secure. Cool completely.

Use foil handles to transfer dessert to cutting board; cut into 24 graham sandwiches.

Melt chocolate as directed on package. Dip 1 end of each of 24 lollipop sticks, 1 at a time, into melted chocolate, coating about 1 inch of the lollipop stick with chocolate.   Insert chocolate-dipped end of each stick into 1 side of cereal filling in each graham sandwich. Place on parchment-covered baking sheet.

Dip half of 1 graham sandwich into remaining melted chocolate; gently shake sandwich over bowl to remove any excess chocolate.  Return sandwich to prepared baking sheet.  Attach 2 pretzels, 2 candy eyeballs and 1 gumdrop piece to top of sandwich for the reindeer's antlers, eyes and nose.  

Repeat with remaining ingredients to make 23 additional reindeer pops.

Refrigerate 1 hour or until firm.