Grease a small 9x13” pan with butter or a non stick cooking spray.
In two large microwave safe bowls, separate your marshmallows in half with 1 1/2 tablespoons of butter and heat for 1-2 minutes until the marshmallows get puffy
Mix in a couple drops of food coloring in one and about four in the other to achieve to different colors.
Now mix in three cups of Rice Krispies cereal in each bowl.
Scoop each color into your pan, half and half, press down firmly and freeze for 15 minutes before using a shamrock cookie cutter to cut out your shapes.
Melt your candy melts In a small microwave safe bowl on 50% power for 2 to 3 minutes, stirring every 30 seconds until melted.
Dip the shamrocks halfway into the white chocolate and top with sprinkles.
Let harden for 30 minutes and enjoy!
For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.