• Line two cookie sheets with parchment paper. Set aside.
• In a large saucepan, melt the butter over medium heat, then add the marshmallows, reduce the heat to low and stir until melted.
• Remove the pot from the heat and stir in the vanilla extract and a few drops of green food coloring to get the desired color.
• Stir the rice krispies cereal into the pot.
• When the rice krispies mixture is cool enough to handle (but not cold or it will set) drop ice cream scoops of the mixture onto the cookie sheets. When they are cool enough to handle, gently press them into pyramid shapesl. If the mixture is too sticky, coat your hands lightly with butter.
• Tip: Don’t squeeze them too tight or they will be difficult to eat.

To decorate

• Roll out the fondant to about ⅛ inch thickness on a piece of baking paper (or counter sprinkled with powdered sugar so the fondant doesn’t stick).
• Cut circles twice the diameter of your rice krispie treats, using a cookie cutter, large glass or small bowl.
• Gently lay the fondant over the cooled rice krispie treats and let the edges drape down around them like ghosts. Trim the edges if necessary. Repeat with the remaining until all the balls are covered.
• Stick two candy eyes on each ghost.To make them stick, brush a tiny bit of water onto the back of each eye with your finger and lightly press them into the fondant.