• 8 cups crispy rice cereal
• 6 cups marshmallows
• 4 tablespoons butter
• 10 drops orange food coloring

Special Ingredients

• 1 gummy tarantula

Decorating Icing

• Black

Equipment

• Spiderweb template (see here)
• Parchment paper
• Cooking Spray
• Round icing tip

Instructions

1. Coat the inside of the cookie cutter with cooking spray and place it on the parchment-covered work surface. In a large stockpot, melt the butter over low heat until it’s 80 percent melted (see photo), about 1 minute 20 seconds. Note: If the butter begins to sizzle, lower the heat. It should melt very slowly.

2. Add the mini marshmallows and stir gently, coating them with melted butter, about 30 seconds.

3. When the marshmallows are about 80 percent melted (when you can still see the individual marshmallow shapes but they are beginning to run together), add the food coloring. Stir for another 15 seconds and then turn off the heat.

4. Stir gently until the color is well distributed but the marshmallows are still only about 80 percent melted, about 35 seconds (you should still be able to identify individual pieces within the melted ones). Note: If the marshmallows melt too much, the mixture will be too hot to handle—wait 1–2 minutes and then mold quickly!

5. Add the cereal and mix well, until the marshmallows and cereal are fully combined, about 40 seconds. Do not overmix!