Ingredients

The following ingredients have 26 Servings
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 package (11 ounces) candy corn
  • 52 fudge-striped cookies
  • 1/4 cup butter, cubed
  • 4 cups miniature marshmallows
  • 6 cups crisp rice cereal
  • 52 white confetti sprinkles

Instruction

  • In a microwave, melt chocolate chips; stir until smooth. For tails, use a dab of chocolate to attach five candy corns to the chocolate side of half of the cookies in a fan shape; refrigerate until set., In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls., Remelt chocolate if necessary. Using chocolate, attach the cereal balls to the chocolate side of the remaining cookies. Position tails perpendicular to the base cookies; attach with chocolate. Refrigerate until set., For feet, cut off white tips from 52 candy corns; discard tips. Attach feet to base cookies with chocolate. Attach one candy corn to each cereal ball for heads., With a toothpick dipped in chocolate, attach two confetti sprinkles to each head. Using chocolate, dot each sprinkle to make pupils. Let stand until set. Store in an airtight container.