Ingredients
2 cups mini marshmallows
1 Tablespoon salted butter
2 cups puffed rice
6-8 oreo cookies, crushed
½ tsp vanilla extract (optional)
Pinch of salt
For decoration:
Candy melts, I used red
Wooden sticks, or lollipop sticks
Edible sugar eyes
Pastry bag
Method of Preparation
Lightly grease and line with parchment paper a baking pan (for this recipe, I used a 6x6”). Make sure to leave extra parchment paper hanging on two sides so it’s easier to lift from pan when they’re ready to be sliced.
In a microwave proof bowl, melt marshmallows, butter and pinch of salt.
If adding vanilla extract, add now.
Once melted, immediately add puffed rice and crushed oreos and mix very well with a spatula.
Transfer mixture to prepared pan.
Spread evenly and press firmly to make sure it’s tight.
Let cool for 20-30 minutes, or until its firm and cool.
Slice into 6 rectangles and make sure to trim the edges to make it as even as possible.
Insert wooden stick or lollipop sticks.
In a microwave safe bowl, melt candy melts in 30 seconds interval.
Decorate as you wish, making swirls or lines on top of each rectangle and stick the eyes before the candy melts dry.
Let cool completely before storing them or packing them up in cute little Halloween bags!
Store in an airtight container at room temperature for about 2-4 days.