Sugar Skulls with a Snap, Crackle, Pop: H-E-B Rice Crispy Cookie Butter Skulls

Celebrating Día de los Muertos each year has quickly become a BarbacoApparel family tradition. Each year we spend weeks packaging shirts and prepping decorations for our booth setup at MuertosFest, San Antonio’s amazing two-day Día de los Muertos celebration. One of our favorite booth decorations are sugar skulls, which we sprinkle throughout the tables in our booth. The skulls are small, made of molded sugar, and decorated with colorful icings. But they’re not always the tastiest treat to eat. In fact, unless you enjoy munching on straight sugar, they’re just crunchy and super sweet.

This year, we thought we’d go a different route and make sugar skulls that look and taste great. We scoured the internet and found a H-E-B recipe that tickled our creative bones and satisfied our sweet tooth. It’s super simple and really fun to do with the kids. Best of all, it combines rice crispy treats with cookie butter. . . . If there’s a more perfect combination, I haven’t found it.

Check out H-E-B’s recipe below and let us know what you think in the comments. Also, be sure to check us out at MuertosFest October 27 and 28 and at the Pearl’s Día de los Muertos event on November 1 and 2. We’ll have new merchandise and great deals!

Also, check out our calavera tee in the shop and make your wordrobe match your treats!

Ingredients

  • 1 cup salted butter
  • 2/3 cup H-E-B Speculoos Cookie Butter
  • 10 oz marshmallow fluff
  • 6 cups rice crispy cereal
  • 1/4 pound white bark coating
  • 1/4 cup Wilton jumbo confetti bright sprinkles
  • 3 1/4 oz Wilton green icing
  • 3 1/4 oz Wilton black sparkling gel

 

 

Directions

  1. Line a cookie sheet with parchment paper and set aside.
  2. In a large pot, melt butter over medium-low heat.
  3. Add cookie butter and marshmallow fluff, stirring until completely dissolved and incorporated. Raise temperature to medium if necessary.
  4. Pour in rice crispy cereal and mix with a greased wooden or sturdy plastic spoon.
  5. Once completely mixed, pour onto prepared cookie sheet and smooth with a spoon. Cool 10 minutes.
  6. Meanwhile, melt white bark coating according to package instructions. Allow to cool a few minutes before using.
  7. 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.
  8. Spoon melted white bark over skulls or (depending on size of skulls) dip in bowl of white chocolate. Smooth out as much as possible. Set aside to cool or place in freezer for a few minutes. 
  9. Decorate skulls with sprinkle eyes, icing, other candies. 

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