Prepare a 9 x 13 inch pan with non-stick spray or butter.
In a large saucepan, melt the butter over low heat.
Melt the marshmallows into the butter, stirring frequently.
Add the cereal when the marshmallows have melted and stir until cereal is coated.
Quickly pour into the prepared pan.
Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
Let set for 2 to 3 hours. (Refrigerator method speeds it up if you put them in for 20-30 minutes)
Cut into rectangles or squares.
Melt ¾ of the white chocolate in microwave for 30 seconds and stir and put back in microwave another 30 seconds and stir.
Dip or frost the chocolate onto the rice krispies.
Melt rest of white chocolate and spoon into a pastry bag or baggie and cut a small hole in the corner and pipe chocolate back and forth on all of the rice krispie rectangles.
Add eyeballs as you go.
Add lollipop sticks after the chocolate has hardened.