White Chocolate Mummy Crispy Rice Treats

Directions

1. Give a 9x13-inch baking pan a light coating of cooking spray.
2. Melt 3 tablespoons of unsalted butter in a large pot over medium heat. Add one 10-ounce bag of marshmallows (or 4 cups of mini marshmallows) and stir until completely melted and smooth.
3. Take the pot off the heat. Mix in 1 teaspoon of pure vanilla extract and 6 cups of crispy rice cereal until well combined. Transfer the mixture to the prepared pan and press it into an even layer using a sheet of wax paper.
4. Let the treats cool for a few hours, then cut into 15 rectangles. Lift the rectangles out and place them on a counter or cutting board.
5. Slowly melt 2 cups of white chocolate chips or white candy melts in a double boiler over medium-low heat, stirring often. Once smooth, pour the melted chocolate into a large zip-top bag and snip off a tiny corner.
6. Drizzle the white chocolate over each rectangle to create mummy wrapping patterns. While the chocolate is still wet, press two candy eyeballs onto each treat so they stick.
7. Allow the treats to cool completely. Serve right away or store in an airtight container for 1 to 2 days.