In a medium saucepan, combine milk chocolate and unsalted butter. Heat over low to medium heat, stirring gently until melted and smooth, about 5-7 minutes.

In a large mixing bowl, add the Rice Krispies to the melted mixture, carefully folding them in until all the cereal is evenly coated. Allow the mixture to cool slightly.

Dampen your hands, scoop small portions of the mixture, and roll them into about 1-inch balls. Place each ball on a tray lined with parchment paper. Chill in the fridge for 30 minutes.

While the pudding balls chill, melt the white chocolate until smooth. Transfer melted white chocolate to a piping bag or zip-top freezer bag for drizzling later.

Once the pudding balls have chilled, remove them from the refrigerator. Drizzle the melted white chocolate over each pudding ball and add colored sugarpaste decorations.