Lightly grease a 9-inch square baking dish and set aside.
Place graham crackers in the bowl of a food processor and pulse until a crumb texture is reached. Add 1/4 cup softened butter and pulse another few seconds until mixture begins to stick together.
Pour graham cracker mixture into prepared baking pan and spread evenly, flattening with your fingers or the back of a spoon. Refrigerate while you prepare the marshmallow mixture.
Place 1/2 cup butter and marshmallows in a large pot. Heat over medium, stirring often, or until butter and marshmallows have melted, approximately 5-7 minutes.
Turn off heat and quickly stir in rice cereal, mixing until combined. Pour out into prepared baking dish and flatten with the back of a spoon. Refrigerate for 30 minutes or until cool.
Remove crispy treats from refrigerator and slice into squares. Remove from pan with a spatula so as not to break apart the graham cracker crust. Carefully turn upside down and place on a cooling rack or plate with the graham cracker crust side facing up.
Meanwhile, melt chocolate chips in a small saucepan over low heat, stirring often. Dip a fork into melted chocolate and drizzle over crispy treats.