Starting at the tip of the piping bag, measure 4 ½ inches. Cut the bag at the 4 ½ inch mark. Repeat with remaining piping bags. Spray the inside of each piping bag with cooking spray. Set aside.

In a large pot, melt butter over low heat. Once butter has melted, add marshmallows and stir until completely melted. Add a few drops of green food color and stir until fully incorporated. Remove the mixture from the heat.

Add the rice krispies cereal to the marshmallow mixture. Stir until the cereal is well coated (it helps to coat spatula in a little bit of cooking spray).

Using food safe gloves coated with cooking spray, press a small handful of the rice krispies mixture into each prepared piping bag. Use your hands to press and shape the rice krispies into the bag so that they form a tree shape. Let cool until the krispies reach room temperature.

Once cooled, remove the krispies from the piping bags and place on a wax paper lined work surface.

Unwrap 20 of the mini Reese’s Peanut Butter Cups. Place the peanut butter cups top side down on a wax paper lined surface. Set aside.

Place a spoonful of chocolate candy melts into a disposable piping bag. Melt the candy melts in the microwave, checking every 30 seconds.

Pipe a small amount of chocolate onto a peanut butter cup. Gently press a rice krispie tree onto the peanut butter cup. Repeat with remaining peanut butter cups and trees.

Place a couple spoonfuls of white candy melts into a disposable piping bag. Melt the candy melts in the microwave, checking every 30 seconds.

Pipe a small amount of white candy melt onto desired sprinkles and gently press them onto the krispie trees.