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Nutrition Facts
Serving Size 98 g
(Approx. 12 Servings)
Amount Per Serving
Calories 480 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 14 g 70%
Trans Fat 0.5 g
Cholesterol 40 mg 13%
Sodium 270 mg 11%
Total Carbohydrate 59 g 20%
Dietary Fiber 0 g 0%
Sugars 37 g
Protein 2 g
Vitamin A 20% Iron 25%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Rice Crispy Cookie Butter Skull

Prep Time
15 minutes
Cook Time
6 minutes
Total Time
21 minutes
12  People


Recipe makes 12 Servings

1 cup(s) salted butter
2/3 cup(s) H-E-B Speculoos Cookie Butter
10 Oz marshmallow fluff
6 cup(s) rice crispy cereal
1/4 Lb white bark coating
1/4 cup(s) Wilton Jumbo Confetti Bright Sprinkles
3 1/4 Oz Wilton Green Icing
3 1/4 Oz Wilton Black Sparkling Gel
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Line a cookie sheet with parchment paper and set aside.
In a large pot, melt butter over medium-low heat.
Add cookie butter and marshmallow fluff, stirring until completely dissolved and incorporated. Raise temperature to medium if necessary.
Pour in rice crispy cereal and mix with a greased wooden or sturdy plastic spoon.
Once completely mixed, pour onto prepared cookie sheet and smooth with a spoon. Cool 10 minutes.
Meanwhile, melt white bark coating according to package instructions. Allow to cool a few minutes before using.
Using a knife, or cookie cutters, carve out a skulls shaped piece from the cookie butter rice crispy. Set on another piece of parchment paper.
Spoon melted white bark over skulls or (depending on size of skull) dip in bowl of white chocolate. Smooth out as much as possible. Set aside to cool or place in freezer for a few minutes.
Decorate skulls with sprinkle eyes, icing and other candies.


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