1 (10-ounce) package regular-size marshmallows
6 cups toasted rice cereal
8 ounces vanilla-flavored candy coating (almond bark), melted
Assorted candies, spearment leaves and/or marshmallows
Lightly butter 13x9-inch baking pan; set aside.
Melt butter in 4-quart saucepan over low heat. Add marshmallows; stir 2-3 minutes or until melted. Remove from heat. Add cereal; stir until well-coated.
Pat cereal mixture evenly with buttered hands into prepared pan. Cut with assorted 2- to 3-inch flower cookie cutters or into desired shapes. Dip 1 side of each flower into melted candy coating. Lay uncoated side onto waxed or parchment paper. Immediately decorate as desired while coating is still soft.
- Insert lollipop sticks or craft sticks into flowers to form stems. Decorate with spearmint leaves, if desired.
- Bars can also be cut into rectangles, squares, triangles and diamonds using sharp knife.
- Substitute frosting for vanilla-flavored candy coating. Spread onto one side of each flower. Immediately decorate as desired.
- Read more about this recipe on Recipe Buzz® Blog.