Ghostly Cereal Pops

• 3 cups miniature marshmallows
• 1/4 cup Land O Lakes Butter
• 3 1/2 cups crisp rice cereal
• 1/2 cup sunflower kernels
• 14 ounces vanilla-flavored candy coating (almond bark)
• 12 (6-inch) wooden craft sticks
• 9 oval black licorice candy pieces, cut into 36 thin slices

1. Line 9-inch square pan with aluminum foil, extending foil over edges.
2. Spray foil with no-stick cooking spray; set aside.
3. Place large sheet of aluminum foil onto flat surface.
4. Spray with no-stick cooking spray; set aside.
5. Combine marshmallows and butter in 2-quart saucepan.
6. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is smooth.
7. Place cereal and sunflower kernels into bowl.
8. Pour marshmallow mixture over cereal mixture; mix until cereal mixture is coated.
9. Spoon into prepared pan; press down with buttered hands.
10. Let stand 2 hours until set.
11. Remove mixture from pan using foil ends; place onto work surface.
12. Peel off foil.
13. Using 2- to 2 1/2-inch ghost cookie cutter, cut ghost-shaped cereal bars.
14. Press trimmings together to form another ghost, if desired.
15. Place candy coating in 9-inch glass pie pan.
16. Microwave 1 minute; stir.
17. Continue microwaving, stirring every 15 seconds, until melted and smooth.
18. Dip 1 end of each craft stick into candy coating; insert coated end into ghost.
19. Dip back of ghost into coating; scrape off excess.
20. Place, coating-side up, onto prepared aluminum foil surface.
21. Let stand until coating is set.
22. Reheat coating in pie pan.
23. Microwave 30-40 seconds until melted.
24. Stir coating until smooth; dip front and sides of ghosts into coating, spreading as necessary to cover all sides.
25. Place licorice pieces on ghost for eyes and mouth.
26. Place ghosts onto foil; let stand until set.

marshmallows, butter, crisp rice, sunflower kernels, vanillaflavored, black licorice

Taken from www.landolakes.com/recipe/3899/ghostly-cereal-pops (may not work)