Ingredients

• ¼ cup (60 mL) Butter 
• 5 cups (1.25L) Mini-Marshmallows 
• 2 tsp (10mL) Vanilla Extract 
• 6 cups Cereals; Ready-to-Eat (Rice, Puffed) 
• 1 cup (250 mL) Milk Chocolate Chips, Melted and Cooled Slightly 
• ½ cup (125 mL) White Chocolate Chips, Melted and Cooled Slightly 
• 24 (24x11.8g) KitKat Snack-Size Bars 

Equipments

• Baking Grease 
• Baking Sheet 
• Large Saucepan 
• Spatula, to spread 
• Cutting Board 
• Scissors, to cut bag 
• Chopstick or Teaspoon Handle 
• Resealable Bag x2

Recipe Steps 

1. Grease baking sheet; set aside. Chop 6 KITKAT bars. 
2. Melt butter in large saucepan set over low heat; stir in marshmallows for about 6 minutes or until completely melted. Stir in vanilla. Remove from heat.
3.  Immediately stir in cereal and chopped KITKAT bars until coated.
4. Scrape onto prepared baking sheet; using wet hands or buttered spatula, spread evenly.
5. Let cool slightly; transfer to cutting board and trim edges. Cut into 3 long strips. Cut each strip into 12 triangles. Cut a small part from top of each triangle to create a flat edge; make an indent in the top with a chopstick or teaspoon handle.
6. Let cool slightly; transfer to cutting board and trim edges. Cut into 3 long strips. Cut each strip into 12 triangles. Cut a small part from top of each triangle to create a flat edge; make an indent in the top with a chopstick or teaspoon handle.
7. Spoon white chocolate into resealable bag; snip bottom corner. Pipe or drizzle remaining milk chocolate and white chocolate over rice cereal treats to resemble bristles.
8. Let stand for about 1 hour or until chocolate is set.

More Recipes to Try in Your Kitchen