01 -
In a large pot over medium-low heat, melt the unsalted butter completely without browning to create a smooth base.
02 -
Stir in the mini marshmallows constantly until mostly melted, then incorporate marshmallow creme, stirring until mixture is uniform and smooth.
03 -
Add vanilla extract and salt, stirring briskly. Gradually mix in green gel food coloring until the desired vibrant color is achieved.
04 -
Remove the pot from heat and gently fold in the Rice Krispies until evenly coated with the marshmallow mixture.
05 -
Spray hands lightly with cooking oil to prevent sticking. Quickly scoop and roll mixture into 18 equal balls before it cools and hardens.
06 -
While treats are still warm and tacky, press two candy eyeballs into each ball to secure them firmly.
07 -
Place treats on parchment-lined tray and allow to cool completely before serving or packaging.