A fun and creative activity to do with children while the Thanksgiving feast is cooking. It’s also very delicious with bacon!
- 3 tbsp butter
- 1 package marshmallows (10 oz.)
- 6 cups rice crispy cereal
- 6 strips of bacon
Set the EGG for direct cooking at 250°F/121°C.
In cast iron skillet, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and pour over the rice crispy cereal. Stir until well coated.
Using a buttered spatula or wax paper evenly press the cereal mixture into a 13 x 9-inch pan coated with cooking spray. Let cool to room temperature.
Raise the EGG temperature to 400°F/204°C.
In the same cast iron skillet (it’s okay to leave some of the leftover marshmallow drippings), cook the bacon until crisp. Remove the bacon to a paper towel to drain.
Cut the cereal mixture with a 3-inch round cookie cutter and arrange the bacon for as turkey feathers. We used milk chocolate morsels for eyes and bacon for the beak.
Best if served the same day.