Ingredients
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5 large marshmallows
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2 pieces pull-apart red licorice
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1 1/2 cups confectioners' sugar
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3 tbsp low-fat milk
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10 bakery sugar cookies
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Mini candy-coated chocolate pieces, as needed
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Mini peanut butter cups, unwrapped, as needed
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1 tube black decorating gel
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10 orange sprinkles
Steps
1
Cut each marshmallow in half. Pull apart licorice into individual pieces. In a medium bowl, whisk together the sugar, 2–3 tbsp milk, and a pinch of salt until smooth. Spread the icing on top of each cookie in the shape of a puddle. Working quickly (before icing sets), top each cookie with a marshmallow half. Add candy-coated chocolate pieces to icing for buttons. Wrap a red licorice piece around marshmallow to resemble a scarf.
2
If desired, use a little icing to secure a mini peanut butter cup to the top of each marshmallow for a hat. Use the black decorating gel for eyes and sprinkles for a nose, securing with icing if needed. Store in an airtight container at room temperature for up to 3 days.
