Prepare the cake batter based on the package instructions.  Dye the batter a bright green color with the food coloring.  Bake according to box instructions. Then let the cake cool at room temperature.

Remove the cake from the pan.  Remove the brown outside layer from the cake and throw it away.  Crumble up the remaining cake into a large bowl.

Add the frosting to your crumbled cake and stir everything together until well combined.

Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.

Put the green candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir.  Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.

Dip each cake pop stick into the green melted candy and then place them into the cake balls about halfway through the balls.  Then place in the freezer for 10-15 minutes.

After the cake pops have been in the freezer, dip each cake pop into the melted candy melts (you may need to re-melt the candy melt if it has solidified some).  Make sure that the candy covers the cake pop completely.  Allow the excess melted candy to drip off back into the bowl.

Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies.  Before the candy melts dry, add 3 white sprinkles to each cake pop to form a shape of a clover on the front of the cake pop.

Continue until all the cake pops have been covered and decorated.  Once all the cake pops are dry, they are ready to serve and enjoy!