powdered sugar, to dust work surface
frosting or Nutella
optional cutters (you can just use kitchen shears or a knife, if you prefer)
#18 and #7 round pastry tips
1 1/4″ oval cutter
small leaf shaped cutter
small pointed oval cutter
Make your Cocoa Krispies Bears: In a large pot, heat the butter, marshmallows and milk chocolate over low heat, stirring often until melted. Or, put those ingredients in a large microwave safe bowl and heat for 20-30 second increments until melted. Do not over heat or you’ll burn the chocolate.
Stir the Kellogg’s Cocoa Krispies into the melted marshmallow mixture, coating it well.
Butter the inside of your bear shaped cookie cutter then set it on a piece of well buttered tin foil. Fill the cutter completely with the Cocoa Krispies treat mixture. Press down on the cereal to compact it in the cutter. Remove the cutter and you’ll have your first bear. Repeat until you’ve used all the cereal.
Dust work surface lightly with powdered sugar. Use a rolling pin to roll out pieces of each color modeling chocolate to about 1/16th of an inch or so.
(I had to roll my pumpkin a bit more to make it large enough to fit my bear)
cut off the stem end of the pumpkin to create the neck opening of the costume
Use a black food coloring marker to write “Trick or Treat” on the purple rectangle.
Wrap in clear cellophane bags and tie with a ribbon if using as gifts, otherwise just keep stored in an airtight container for up to a week, maybe more.
For Sweet Sugar Belle’s challenge I did make a traditional looking jack-o-lantern as the costume for my Cocoa Krispies Trick or Treat Bear, but as you’ll see below many of the food artists used their cutters to create anything but ordinary looking pumpkins. I am in awe of the talent in this group, aren’t you?