In a large pot, combine butter and mini marshmallows over medium-low heat. Stir continuously for about 5-7 minutes until melted and smooth.

Remove from heat and stir in cocoa powder until fully combined.

Gently fold in Rice Krispies until fully coated.

Spread mixture into a greased 9x13-inch dish and allow to cool for about 5 minutes.

Once cooled, grease hands and roll portions into golf ball-sized balls.

Insert pretzel sticks into each Rice Krispie ball for legs and attach candy eyes on top.