Halloween Rice Krispy Sticks
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
6
- Ingredients
- 6
- 3 Chocolate chip
- Chocolate (small and large)
- Chocolate decoration (cats)
- ¼ cup white Icing (made with 50 g icing sugar and 1-2 tsp water)
- For the syrup
- ⅔ cup sugar
- ⅜ cup water
- Food coloring (orange)
- In addition
- 6 Wooden stick
- 1 packet Candy Corn
Product recommendation
Work carefully as the rice cakes break easily. Will not freeze.
Preparation steps
1.
Boil the sugar and water to make a syrup. Colour half of the syrup orange with the food colouring.
2.
Brush 1 rice cake with a little of the orange syrup, then carefully cut out a pumpkin shape using a sharp pumpkin-shaped cutter or a sharp knife and template. Repeat the process with 2 other rice cakes to make 3 pumpkins. Now brush the pumpkins on all sides with the orange syrup, carefully insert a wooden stick and leave to dry on cling wrap. Make skulls in the same way, using a skull cutter or a knife and template, but brush the rice cakes with the colorless syrup.
3.
When all the shapes are dry, put 1 tbsp of the icing into a small piping bag. Using the rest of the icing coat the tops of the skulls with icing to represent hair. You can also ice the backs of the skulls if you wish, and colour any remaining icing orange with food colouring and ice the backs of the pumpkins.
4.
Stick the chocolate features and chocolate cats onto the lollies with the icing in the piping bag.
5.
Insert the treats into glasses filled with Candy Corn to dry and to serve!
