Coconut Ghost Treats Tm Recipes

Steps:

• Line cookie sheet with waxed paper. With 1/2-cup ice cream scoop, scoop 4 balls of vanilla ice cream and 4 balls of chocolate ice cream onto cookie sheet. Freeze 30 minutes or until firm.
• Working quickly, roll each vanilla ice cream ball in coconut, coating well. Repeat with chocolate ice cream balls, coating well. Return to cookie sheet; freeze 30 minutes or until firm.
• Press 2 chocolate chips into each ice cream ball to look like ghost eyes. Freeze until serving time.

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® JUMBO MULTI-GRAIN KRISPIES™ cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
• MICROWAVE DIRECTIONS:
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Steps:

• Set the oven at 350 F, and prepare a cookie sheet lined with wax paper.
• Melt the butter before adding the powdered sugar and vanilla extract and mix well. Add the flour and mix well again before adding the grated coconut and flavoring of choice.
• Hand roll about 28 little balls individually which you place 2" apart on the lines cookie sheet and bake for 12-15 minutes in the upper half of the oven. It is important that the cookies do not over bake, or they will turn out too crumbly and dry. Even though they may seem soft when you take them out, they will harden as they cool down.

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
• Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Cool. Decorate with coconut, frosting and/or candies. Best if served the same day.
• MICROWAVE DIRECTIONS.
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
• Note:.
• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
• Diet, reduced calorie or tub margarine is not recommended.
• Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.