Quarter gumdrops before beginning. Next, line an 8x8 baking pan with parchment paper and very lightly spray the parchment paper with nonstick cooking. Set aside.

Place the white chocolate chips in a medium mixing bowl. Microwave on high for 2 minutes, pausing every 30 seconds to stir the chips whether they’re melted or not to prevent burning.

Once the chocolate is smooth with no lumps, set aside.

Immediately add the marshmallows and butter to a large mixing bowl (if your butter is from a stick, make sure it’s at least in two pieces and not one large one for better melting).

Microwave on high for 2 minutes. Stop and stir and place back in the microwave for 30 seconds and stir until the butter is fully melted and mixed in.

Add the green dye to the marshmallow mixture and stir until no more color streaks appear. If you would like a bit more color, add more dye a bit at a time. Each brand is different, so ¼ teaspoon is just a starting point.

Add the chocolate on top of the marshmallow mixture and stir well.

Add ¾ of the quartered gumdrops to the mixture and fold in.

Microwave for 15-30 seconds, stir well.

Quickly pour the mixture into the prepared pan and spread evenly.

Lightly press the remaining gumdrop quarters onto the top.

Cover and refrigerate overnight, or for about 8 hours.

Slice into ½-inch squares.