1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S® COCOA KRISPIES® cereal. Stir until well coated.

3. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using 3 1/2- to 4-inch gingerbread man cookie cutter coated with cooking spray, cut into shapes. Decorate with 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. 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.