Adorably cute monster rice crispy treats are decorated with delicious modeling chocolate. Each brightly colored monster has expressive eyes, goofy grins, and big fangs or buck teeth. Some even have polka dots.
water brush (or small brush and small bowl of water)
Ingredients
18ouncesbright white modeling chocolate or fondant
food coloring
7cupsRice Krispies Cereal
6tablespoonssalted butter,cut into small pieces
16ouncesmarshmallows
Instructions
Color about 4 ounces of the white modeling chocolate neon green, 4 ounces orange, 4 ounces purple, and 1 ounce black using food coloring. Leave the rest white.
Wrap the colored modeling chocolate in plastic wrap or place it in a zip-top bag and set aside for about an hour to firm up.
Grease the large mixing bowl and 9"x13" pan with butter or cooking spray.
Pour the cereal into the bowl and set aside.
Begin melting the butter in the saucepan over low heat.
Stir in the marshmallows and continue to cook on low.
Stir occasionally until 75% of the marshmallows melt.
Remove from the heat and continue to stir until melted and smooth.
Pour the marshmallows over the cereal and stir until blended.
Gently spread the cereal treat mixture into the 9"x13" pan.
Set aside to cool at room temperature for an hour.
Remove from the pan and cut about ½ inch off around the edges of the pan to straighten the sides, then cut into 2-inch by 2 ½-inch rectangles.
Roll the green, orange, and purple modeling cholate out to ⅙-inch thickness.
Cut into 2 ½ by 2-inch rectangles.
Turn the crispy treats upside down so the marshmallowy side is facing up.
Gently press a modeling chocolate rectangle over the top of each treat.
Roll out the black and white modeling chocolate.
Use a large round plunger or ¾ or 1-inch round cookie cutter, to cut out white eyes.
Use a medium plunger cutter or ¼-inch metal cutter to cut out black pupils.
Brush the backside of the black pupils lightly with water and press the wet side onto the white modeling chocolate circles to create the monster's eyes.
Attach the eyes to the modeling chocolate topped treats using a small amount of water.
Draw on a smile using a black food coloring marker or cut one out of black modeling chocolate and attach it to the cereal treat using water.
Cut fangs or teeth out of white modeling chocolate and attach them using water.
If desired, cut tiny circles out of colored modeling chocolate using a small round plunger cutter and attach them to the modeling chocolate-covered treats using water to create polka dots.
Notes
Storage:
Store in an airtight container at room temperature for up to 3 days.
Do not refrigerate!
Modeling Chocolate Recipe:
To make modeling chocolate, melt 16 ounces of bright white candy melts.
Let the candy melts cool to 91 degrees Fahrenheit.
Stir in ⅓ cup light corn syrup.
Knead on a cool surface like marble, granite, or metal (cookie sheet) until smooth and pliable.
See a detailed tutorial and recipe - https://hungryhappenings.com/chocolate-making-tips/modeling-chocolate-recipe-candy-clay/
Tips:
Roll modeling chocolate out on a dry silicone mat or a countertop dusted lightly with corn starch using a silicone rolling pin.
If you use corn starch, be sure to brush it off the modeling chocolate before attaching it to your cereal treats.
You can use clear piping gel or corn syrup instead of water to attach your modeling chocolate decorations together.
Alternative Decorating Method:
Dip the treats in colorful melted candy melts then decorate them with modeling chocolate or fondant.
Or decorate by piping eyes and fangs onto the treats using more candy melts.