Get all the mad scientists into the kitchen to bring these crispy rice squares to life, says Canadian Living's Annabelle Waugh. Add a little food colouring, some coating chocolate and candy, and these ordinary rectangles become monstrously delicious creations just dying to be devoured.
5 cups (1.25L) mini marshmallows
1/4 cup (60 mL) butter
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) peppermint extract , optional
to colour green paste food colouring
6 cups (1.5 L) rice crisp cereal
1 cup (250 mL) black chocolate coating wafers, such as Merkens
32 red mini candy coated chocolate pieces, such as M&Ms
16 small ridged black licorice tubes, cut in half, such as Panda Traditional Soft Licorice
- In Dutch oven or large heavy saucepan, melt marshmallows with butter over medium-low heat, stirring occasionally, until smooth, about 6 minutes. Stir in vanilla, peppermint extract (if using) and enough food colouring to tint as desired. Stir in cereal until coated.
- Scrape into parchment paper-lined 13- x 9-inch (3 L) baking dish; let cool on rack, about 30 minutes. Transfer to cutting board. Cut into quarters lengthwise, then crosswise, to make 16 rectangles.
- In microwaveable bowl, melt coating chocolate on high, stirring after 30 seconds, until smooth, about 1 minute. Using spoon or piping bag, spread chocolate over top quarter of each rectangle for hair; add mouth, eyebrows and scars as desired.
- Dab some of the remaining chocolate onto 1 side of each red candy piece; press onto rectangles for eyes. Dab some of the remaining chocolate onto 1 end of each licorice piece; press 1 onto each side of rectangles to make neck bolt. Let stand until set, 5 minutes.
- Make-ahead: Store in airtight container for up to 3 days.
Source: Canadian Living Magazine: October 2013
Yield: 16 rectangles
Sat. fat4 g