Melt 8 ounces of the white confectionery coating/candy melts in the microwave or in a double boiler. If using the microwave, heat on high power for 30-second bursts of high power stirring after each until about 50% of the wafers are melted. Then, heat for 15-second bursts of high power, stirring after each until melted.

Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often or until it feels cool to the touch.

Pour in the A&W Root Beer Float Dessert Topper OR the Dulce de Leche.

Stir until well incorporated.

The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.

Place it in a zip-top bag and let it rest for one hour.

Then, knead it until glossy and smooth.

Make the modeling chocolate book covers.

Dust a cutting board with a small amount of powdered sugar or use a silicone mat.

Roll out the modeling chocolate to 1/16"-⅛" thick. Cut into 5" x 2 ⅞" rectangles.

Cut out modeling chocolate decorations and attach them to the rectangles using a very small amount of water.

Add book titles using edible ink food coloring markers,  a fine-tip paint brush, and liquid food coloring, or by cutting out modeling chocolate letters using alphabet cookie cutters.

Cut out any other decorations you'd like to add to your books.

Attach the decorations to your book covers by brushing a light coating of water on one side and pressing the wet side onto the book cover.

Lay your book covers upside down on a parchment paper-lined baking sheet.

Cover the book covers with plastic wrap so they don't dry out while you dip your Rice Krispie Treats.

Unwrap and insert a popsicle stick into your Rice Krispie Treats.

Melt 16 ounces of white candy melts and pour some of it into a tall glass leaving about 2 inches of space at the top.

Dip a rice krispies treat into the white chocolate completely covering the cereal treat.

Lift the treat out of the glass and shake it to remove the excess white chocolate.

Set one dipped (and still wet) rice krispies treat on the right side of the book cover.

Fold the left side of the book cover up and over the rice krispies treat pop.

Press gently to adhere the book cover to the candy coating.  Repeat, adding more candy coating to the glass as needed, to create a total of 8 books.

Freeze the books for 5-8 minutes just until the white chocolate hardens.