6ouncesHershey's Special Dark Chocolate Chips1 cup
6cupsKellogg's Cocoa Krispies cereal
6ounces1 cup Ghirardelli Dark Melting Wafers (or Candy Melts)
1Twizzlers Pull and Peel
1Tootsie Roll Midgee
Instructions
Heat butter, marshmallows, and chocolate chips in a large microwave-safe bowl on high heat for 30 seconds.
Stir then heat for 20 seconds.
If the marshmallows are not melted, heat for 15-second increments, stirring after each until melted.
Stir in the Cocoa Krispies.
Line a 3-quart bowl and an 8-inch square baking pan with non-stick tin foil.
Fill the tin foil-lined bowl with cocoa krispies.
Press to compress the cereal in the bowl.
Let sit at room temperature to cool.
Press the remaining cocoa krispies treat mixture into an even layer in the square pan.
Heat the Ghirardelli Melting Wafers in the microwave on high power for 25 seconds, then stir, heat again for 20 seconds, and stir.
If not completely melted, heat for 10-second increments stirring after each.
Pour the melted candy coating over the cereal treat bar, reserving a tablespoon for the next step.
Place in the freezer for 10-15 minutes until the candy coating sets.
Removed from the freezer and remove from pan and peel off foil.
Un-mold the cocoa krispies treats from the bowl, peel off the foil, set on a serving dish.
Spread some melted candy coating on top and attach the square cereal treat with the candy-coated side down.
Peel apart one Twizzlers Pull 'n Peel and attach the pieces to the center of the square treat using a dab of melted candy coating.
Flatten a Tootsie Roll into a circle and press it in the center of the square treat covering the ends of the Twizzlers.
Cover loosely with plastic wrap and store at room temperature for up to 3 days.
If you have to make this for an outdoor graduation party, I would just use a thin cake board under the square piece to keep it in place, otherwise, it will bend.