white food coloring (Americolor Soft Gel Pastes recommended)
Ingredients
4 ⅔cups Rice Krispies cereal
10ouncesmarshmallows (about 40 OR 6 cups mini)
4 tablespoonssalted, European butter
1cupfrosting (store-bought OR see notes for recipe)
6 or 7miniature Reese's Dark Chocolate Peanut Butter cups
6 or 7pretzel sticks
24 to 28candy eyes
Instructions
Spray your bowls and spatulas with non-stick cooking spray.
Add Rice Krispies cereal to a large, greased bowl. Line the baking tray with parchment paper and set aside.
In a large, microwave safe bowl, place the marshmallows and butter.
Microwave for 1 minute on high. Stir, using the residual heat to fully melt the mixture. If needed, microwave for an additional 30 seconds.
Stir very well until smooth. Pour over the cereal and mix well.
Overturn the mixture onto the baking tray and pat with a spatula to form a rough oval. You will not fill the tray. The treats should measure about ½ inch thick and about 12-inches by 10-inches.
Let set an hour or two until firm. You may also briefly chill.
Cut circles as closely together as possible to minimize waste.
Tint icing white and scrape into a decorating bag or Ziploc. Snip the tip.
Pipe and fill a circle of white icing.
Halve the peanut butter cups and break the pretzels into sticks. Top each circle with a peanut butter cup half, candy eyes, orange candy and pretzel sticks. Let set well.
Notes
Here is a great icing recipe: Mix together with a whisk:
1 ½ cup confectioner's sugar
2 to 3 tablespoons milk (any version is fine)
½ teaspoon vanilla
dash of salt
If icing is too thick, thin with a bit of milk. If icing is too thin, thicken with some confectioner's sugar.