White Chocolate Mummy Crispy Rice Treats

Directions

1. Give a 9x13-inch baking pan a light coating of cooking spray.
2. In a large saucepan, melt the butter over medium heat. Add the marshmallows and stir until completely melted and smooth.
3. Take the pan off the heat, then mix in the vanilla and crispy rice cereal. Transfer the mixture to the prepared pan and spread it out evenly. Use a piece of wax paper to press it firmly and evenly into place.
4. Allow the treats to cool for a few hours, then cut into 15 rectangles. Take the rectangles out and place them on a counter or cutting board.
5. Using a double boiler, gently melt the white chocolate over medium-low heat, stirring frequently. Once smooth, pour it into a large zip-top bag and snip a small corner off.
6. Pipe the white chocolate over each rectangle in a zigzag pattern to resemble mummy wrappings. Immediately press two candy eyeballs onto each one so they adhere before the chocolate sets.
7. Let the treats cool completely. Serve right away or store in an airtight container for up to 2 days.