Categories: Cookies

Ingredients

• 1 pkg. (12 oz.) semisweet chocolate chips
• 1 pkg. (11 oz.) candy corn
• 52 fudge striped cookies ( takes at least 2 pkgs)
• 1/4 cup butter, cubed
• 4 cups miniature marshmallows ( I use pumpkin spice flavored, and cut them in pieces)
• 6 cups crisp rice cereal
• 52 white confetti sprinkles ( or use gel icing to make eyes)

Directions

1. In a microwave, melt chocolate chips, stir until smooth. For tails, use a dab of chocolate to attach five candy corns in a fan shape to the chocolate side of half the cookies; refrigerate until set.
2. 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 inch balls.
3. Remelt 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.
4. For feet, cut off the white tips from 52 candy corns, discard tips (or eat em)

5. Attach feet to base cookies with chocolate. Attach on candy corn to each cereal ball for heads.

6. 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.

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