Spray a 9X13 pan with a non-stick cooking spray and set aside.

Place the butter and marshmallow in a large saucepan and melt butter over low heat stirring frequently.

Once the ingredients are melted and combined, remove from heat. Add in the green gel food coloring until the mixture is a vibrant green coloring.

Gradually stir in the Rice Krispie Cereal.  Mix until the cereal is coated in the marshmallow and butter mixture.

Press the mixture into the 9X13 pan or baking sheet.  I spray a piece of parchment paper with non-stick spray and use that parchment paper to press the cereal down into the baking dish.

Let the Rice Krispie treats cool completely at room temperature.

Cut into small rectangles. Line a baking sheet with parchment paper.

Melt the chocolate chips in a microwave safe bowl by heating it in 30 second intervals, stirring after each interval, until fully melted.

Dip the top of each of the Rice Krispie treats in the melted chocolate and place on the baking sheet.  Top the melted chocolate with the  brown sprinkles.

Use the remaining melted chocolate as glue to put the candy eyes and rolls on each of the Rice Krispie treats.

Use the black writing gel to draw the mouth of each of the Rice Krispies treats.

Let them sit at room temperature for 30-60 minutes until all the chocolate is set.  Then they are ready to serve and enjoy!