Mini Taco Treats

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S® RICE 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. 4. Use 3¼ inch round cookie cutters to cut out the taco shells. Fold them in half and use parchment paper to separate them and keep them folded. For the “ground meat,” mix 3 tbsp of creamy peanut butter with 1½ cups of Cocoa Krispies®. 5. To make the tomatoes, cut red gummy candies into quarters. The lettuce is snipped strips of green sour tape. Pipe a squiggle of vanilla frosting onto the tacos for the sour cream. MICROWAVE DIRECTIONS: In a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow remaining steps 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