disposable decorating bag or freezer-grade ziplock
Ingredients
7cups Rice Krispies cereal
6tablespoonssalted European-style buttercut in pieces
16ouncesmarshmallows
4ouncesvanilla confectionary coating or white candy melts
candy eyes
Instructions
Grease your baking pan, bowls and spatulas with cooking spray.
Place Rice Krispies cereal in a large, greased bowl.
Begin to melt butter in a medium-large saucepan set over low heat. Stir in marshmallows.
Continue to melt over low heat, stirring often, until about 75% of the marshmallows have melted. Remove from heat and stir well, using the residual heat to full melt the marshmallows. The mixture should be very smooth.
Alternatively, you can melt the butter and marshmallows in the microwave for 1 minute, and stir well to fully melt the marshmallows.
Pour the marshmallows over the cereal and toss to coat evenly.
Spread the treats into the greased baking pan and gently press into an even layer.
Let the crispy treats cool at least an hour.
Cut the treats into 2 ½-inch by 1 ½-inch rectangles. (You should have about 18 to 20.)
Place confectionary coating or candy melts in a microwave-safe bowl.
Microwave at 50 percent power for 90 seconds. Stir very well, using the residual heat to fully melt the candy.
When cool to the touch, transfer to a disposable decorating bag and snip the tip. Alternatively, use a freeze-grade Ziplock bag and snip the tip.
Insert a lollipop stick into the Rice Krispie Treats (if using).
Pipe the confectionary coating back and forth to create bandages. Top immediately with two candy eyes.