Start off by quartering the gumdrops with a sharp knife.

Next, line an 8x8 baking pan with parchment paper and very lightly spray the parchment paper with nonstick cooking spray. 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 melted or not, so they don’t burn or overheat.

Once the chocolate is nice and 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, stir, and place the mixture back in the microwave for 30 seconds 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.

Place the bowl back in the microwave for about 15 seconds, stir well.

Quickly pour the mixture into the prepared pan and spread evenly (I sometimes use a rubber glove with a bit of nonstick spray on it to do the last part).

Lightly press the remaining gumdrop quarters on the top of the nougat.

Place in the fridge and let rest overnight, or for about 8 hours.

Slice into ½-inch squares and enjoy!