Line a baking sheet with parchment paper and set it aside.

In a large saucepan, melt the butter over medium heat. Add the mini marshmallows and stir until fully melted and smooth.

Remove the pan from heat and quickly stir in the Rice Krispies cereal until evenly coated.

Let the mixture cool for two minutes, then divide it into four portions. Shape each portion around the end of a popsicle stick to form a compact pop. Place the pops on the prepared baking sheet.

Melt the white chocolate chips in the microwave in 20-second bursts, stirring between each until smooth. Dip each pop into the melted chocolate to coat the top half, letting excess drip off.

Use a small spoon to place two small dots of raspberry jam near the top edge of the chocolate on each pop to create the bite marks. Let the pops set at room temperature until the chocolate firms.