Grease a large bundt pan with butter and put aside.

Melt the butter in large saucepan over medium heat. Once melted add the marshmallows. Stir the mixture frequently, until the marshmallows are smoothly melted.

Turn off the burner. Scoop out roughly ½ a cup of the melted marshmallows and place in batter bowl (or any medium to large bowl. Add black dye and mix until black and evenly colored.

Pour about a cup of Kellogg’s® Rice Krispies into the black melted marshmallows, and the rest in the saucepan. Stir each well, until Kellogg’s® Rice Krispies are evenly coated.

Scoop some of the undyed Kellogg’s® Rice Krispies® Treat mixture into the bundt pan and press to cover bottom and up the sides of the pan.

The two eyes are then roped around the bundt using black dyed mixture and filled in with some undyed mixture between the eyes. This is topped with a layer of undyed Kellogg’s® Rice Krispies® Treat mixture. Then press down gently right in the middle (between where the eyes are) to create a shallow trough. Use the remaining black dyed mixture to rope around a mouth forming it inside the trough. Finally, top off with the rest of the Kellogg’s® Rice Krispies® mixture, and press gently to make it flat and level.

Allow the Kellogg’s® Rice Krispies® Cake to set for at least 20 minutes, then flip over to pop it out onto a cake plate

Place each color of candy melts into a small bowl. Microwave the first color in 20-30 second intervals, stirring each time, until most of the melts are dissolved. Then remove and stir until fully dissolved. Spread over the Bundt Cake. Then gently rap the plate on a wooden surface (or on a dishcloth if you have granite counters) to smooth out the candy topping. Repeat process with the other candy melts color. Top with sprinkles immediately after smoothing the second color.

Slice into wedges to serve.