Ingredients

The following ingredients have 4 Servings
  • 9 cups rice krispies
  • 7.5 cups mini marshmallows
  • 1/3 cup margarine or butter
  • 1.5 -14 oz- bags of light blue candy melts (397 g bags)
  • 3/4 - of a 14 oz bag of white candy melts
  • 4 tbsp vegetable shortening
  • red fondant
  • yellow fondant
  • sparkling white sugar
  • cake sparkles
  • confectioners glaze or edible shine spray
  • corn syrup

Instruction

  • Spray a 9 X 13 pan and an 8X8 pan with non-stick cooking spray.
  • Grease a large microwave safe bowl and a large spoon (plastic preferably) with a little vegetable shortening (this will prevent the rice krispies from sticking)
  • Add  margarine and marshmallows to bowl and microwave for 1 minute and 30 seconds. Remove and stir. If not fully melted, put back into microwave in 15-20 second increments and remove and stir each time until melted. * They will melt as you stir. Do NOT overcook marshmallows!
  • Once melted, remove from microwave and immediately stir in rice krispies,
  • Press 2/3 of the mixture into a 9X13 pan, then the remaining 1/3 into a square 8X8 pan. You can dampen your hands with water or lightly grease them to press into pan or use a greased spatula. 
  • Refrigerate for 15- 20 minutes.
  • Melt blue and white candy melts in separate bowls for 3 minutes approx on 50 % power, add in 3 tbsp of shortening to blue candy melts and 1 tbsp to white candy melts. You may need to melt a little again after adding shortening (be sure it's still on 50% power or it will seize!)
  • Pour the blue candy melts over the 9X13 pan of rice krispie treats and spread evenly with spatula,
  • Then bang pan on counter to smooth out. If there are air bubbles, poke them with toothpick, then gently bang again. (* If there are a few air bubbles left, don't worry, as it doesn't matter)
  • Do the same thing with the white candy melts and the 8X8 pan of rice krispie squares
  • Refrigerate another 15- 20 minutes
  • When the candy melts have set (hard to the touch), remove from fridge, loosen edges of pan with a butter knife and gently ease entire rice kripies out of the pans and onto a large cutting board, candy melt side facing up.
  • Cut the blue rice krispie with 3- 4 inch round cutter (preferably with a fluted edge as shown) ** They WILL crack somewhat at this stage, but don't worry because you simply gently push it back together and gently run your fingers over the cracks a few times- the heat from your hands will melt the candy melts enough to repair the cracks. And the glaze you put on later will also help to seal the cracks (then they are covered up with sparkling sugar)
  • Cut a little off one end to make it a straight line (square) - this is where you'll add the base.
  • Then cut the white rice krispie squares into squares, then in half again. This will be your base.
  • Add the base to the bottom of the circle (where you squared it off). I just pushed it together and it stuck well enough, but you could add a little syrup or fondant to make it stick.
  • Roll out fondant cut out your decorations with mini cookie cutters. I used the large end of an icing tip to cut the circles for the moon, then cut them in half and shaped them a little into a moon shape.
  • Attach them to the rice krispie treats by adding a little corn syrup on the back. * You could use another scene (ie: a Christmas tree with green fondant)
  • Paint with confectioners glaze OR spray with an edible glaze to give glassy look.
  • Sprinkle on white sparkling sugar and cake sparkles.
  • Let dry for 30 minutes or until they are no longer wet (they will still be a little sticky to the touch) Serve!