Begin by finely chopping the white chocolate and placing it in a microwave-safe bowl. Add a tablespoon of vegetable shortening and microwave in 30-second intervals, stirring between each until fully melted and smooth.

Once melted, dip the bottom of a large marshmallow into the chocolate to coat. Place it on a parchment-lined baking sheet and repeat with additional marshmallows.

Stack two more marshmallows on top, applying melted chocolate between each layer to secure, forming the Stay Puft shape.

Pour remaining melted chocolate over the entire stacked marshmallows and smooth out uneven spots.

While the chocolate is still wet, press candy eyes onto the marshmallow tower where desired.

Dust with powdered sugar and draw a smile with the black edible marker.

Let the marshmallows set at room temperature for about 30 minutes. Store in an airtight container.