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Grease a 9x13 baking dish with butter.
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Melt butter slowly in a large sauce pan over medium-low heat being careful not to allow butter to brown.
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Mix in miniature marshmallows and allow them to melt completely.
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Continue to cook another 2 minutes and remove from heat.
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Mix green food coloring (gel or liquid, I used gel) in with marshmallow mix until desired shade is reached.
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Immediately mix in Rice Krispies and stir until thoroughly coated.
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Pour mix into prepared pan and used wax paper to push down firmly.
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Allow to cool for 15 minutes.
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Then, lightly spray a shamrock shaped cookie cutter and begin cutting out shapes.
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Tip: alternate directions with the cookie cutter to ensure you are able to get the most shamrocks possible.
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Note: If using a 9x13 baking dish you can double this recipe for a thicker Rice Krispie treat, however, I've found it's a little more difficult to use the cookie cutters to cut shapes if it's too thick.