Start by melting dark cocoa candy melts in the microwave; heat in 30-second intervals to avoid burning, stirring until smooth. Transfer to a piping bag or zip-top bag with a corner snipped off. Pipe small teardrop shapes onto parchment paper and freeze for about 10 minutes until hardened.

In a large saucepan, melt 3 tablespoons of salted butter over low heat. Once melted, add 5 cups of mini marshmallows and 1 cup of white chocolate chips. Stir constantly for about 3-5 minutes until smooth and fully combined.

Remove the saucepan from heat and pour the melted mixture over 6 cups of Rice Krispies cereal in a greased bowl. Gently fold together until each piece of cereal is fully coated.

Allow the mixture to cool for a few minutes. Pinch off about 12 portions, roughly ½ cup each, and roll them into balls. Shape each ball into a teardrop form.

Press two teardrop eyes onto each treat, securing them with a touch of melted candy if necessary.

Place the treats on a cooling rack or plate and allow them to set at room temperature for about an hour.