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Sunflower kernels add a slightly salty note to the ghost-shaped sweet crispy cereal treats.
Line 9-inch square pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside. Place large sheet of aluminum foil onto flat surface. Spray with no-stick cooking spray; set aside.
Combine marshmallows and butter in 2-quart saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is smooth. Place cereal and sunflower kernels into bowl. Pour marshmallow mixture over cereal mixture; mix until cereal mixture is coated. Spoon into prepared pan; press down with buttered hands. Let stand 2 hours until set.
Remove mixture from pan using foil ends; place onto work surface. Peel off foil. Using 2- to 2 1/2-inch ghost cookie cutter, cut ghost-shaped cereal bars. Press trimmings together to form another ghost, if desired.
Place candy coating in 9-inch glass pie pan. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Dip 1 end of each craft stick into candy coating; insert coated end into ghost. Dip back of ghost into coating; scrape off excess. Place, coating-side up, onto prepared aluminum foil surface. Let stand until coating is set.
Reheat coating in pie pan. Microwave 30-40 seconds until melted. Stir coating until smooth; dip front and sides of ghosts into coating, spreading as necessary to cover all sides. Place licorice pieces on ghost for eyes and mouth. Place ghosts onto foil; let stand until set.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3899
© 2016 Land O'Lakes, Inc.
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