Take a rectangular pan 8x11", and line it with parchment paper all over the sides and bottom.

Add the marshmallows to a bowl and add the butter to it. Heat water in a saucepan, keep the stove on low and place the bowl of marshmallows on top in such a way that water doesn’t touch the bowl (This is called the double boiler method). Slowly let the heat from the water melt the marshmallow. It will take at least 15 minutes for the marshmallow to melt completely.

Alternatively, melt the butter in a large microwave-safe bowl for 10 seconds. Add the marshmallows and heat on high for 30-second increments. Stir and repeat until the marshmallows are melted. Once it’s completely melted, quickly add the Rice Krispies and mix well.

Pour the mixture into the prepared pan and level it up by pressing firmly down using a spatula. If it gets very sticky, apply a little bit of butter or cooking spray on the spatula, and then use the greased spatulas to press into place.

Refrigerate it for at least 4 hours or overnight.

Take it out from the refrigerator and remove the rice Krispies from the pan using the extra parchment paper on the sides.

Now run a knife under hot water for a few seconds to warm it up, wipe it dry, and then use it to cut the rice Krispie treats into rectangular pieces.

Microwave the white chocolate at 20-second intervals until melted (stir after each interval). Once melted, pour it into a piping bag and cut a small corner off of the piping bag.

Drizzle the white chocolate in a zig-zag pattern on top of the rice Krispie treats. Gently stick candy eyes on top and refrigerate for at least half an hour.

Serve and enjoy!