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Prepare an 8" x 8" pan with cooking spray, set aside.
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In a large microwave save bowl melt the butter for 1 minute.
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Add the marshmallows and stir to coat, return to the microwave for 1 minute.
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Remove the bowl carefully and add a few drops of yellow food coloring, 1 drop of blue food coloring and 1 teaspoon of vanilla, stir the mixture until smooth.
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Add the crispy rice cereal and stir to coat completely.
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Press the mixture into an 8" x 8" pan and cool completely.
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In a microwave safe bowl heat the heavy cream for 45 seconds, remove carefully and stir in the 1/3 c semisweet chocolate until smooth.
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Spread the chocolate ganache over the top of the rice krispie treats and place in the refrigerator for 20 minutes, until set.
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Remove the treats from the refrigerator and slice into 16 bars.
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In a small bowl stir together the powdered sugar and milk until smooth.
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Lay each bar on its side and using a tooth pick make two eyes with the white icing and place a miniature chocolate chip in the center of each eye, then using another tooth pick draw on a chocolate mouth, repeat until all bars are decorated.
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Let sit 10 minutes to dry, then serve.