MR. WHISKERS COCONUT KRISPIE TREATS
Rice krispy treats are a Halloween party favorite, and while you'll see a ton this year in the shape of a generic ghost, I challenge you to up your marshmallow game and try something a bit craftier. Frankenweenie is arguably Tim Burton's most underrated film, and in honor of his masterpiece (and my personal favorite) I've shaped this next treat in the form of the film's real star-Mr. Whiskers, the fecally prophetic cat with a heart of coal.
Provided by ChristineMcConnell
Categories Dessert
Time 2h15m
Yield 4-6 treats
Number Of Ingredients 11
Steps:
- To begin, melt butter over medium heat. Once melted, fold in marshmallows and stir until completely melted down. Remove from heat. Mix in rice krispies cereal. Allow a few minutes to cool to room temperature. Coat clean hands and working surface with additional butter and form your basic Mr. Whiskers shapes.
- In a mixing bowl, whisk egg whites until frothy. Stir in confectioners sugar one cup at a time, mixing briefly in between each addition. When desired consistency is reached, separate half into a piping bag and refrigerate until ready to use. Add 3 tablespoons room temp water into remaining frosting and mix until a thinner, more liquid texture is reached.
- Place rice krispie molds on a wire rack with a foil-lined baking tray underneath to catch run-off and coconut. Brush or pour half of thin royal frosting over your treats and allow 1- 1/2 hours to set. After time has elapsed, coat again with remaining frosting and immediately flock with shredded coconut.
- Cut edible rice paper into varying lengths of cat hair and adhere candy melt eyes and fur using the royal icing in your piping bag as glue.
- Mix food coloring and vodka and using a fine brush, paint on pupil and desired shadows. The vodka will evaporate quickly and will allow the color to set without leaving a sticky residue.
Nutrition Facts : Calories 1079.8, Fat 29.7, SaturatedFat 26.1, Cholesterol 15.3, Sodium 376.4, Carbohydrate 204.6, Fiber 8.5, Sugar 177.6, Protein 6.3
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