4 tbsp butter
4 cups marshmallows
6 cups rice bubbles
20 gummy worms
2 boxes green-colored Fruit Roll-Ups
30 fish-shaped gummy candies (like Swedish fish)
Prepare a 12x17” baking sheet by lining with wax paper and spraying with nonstick cooking spray.
Place 2 tablespoons of butter in a large microwave-safe bowl, and microwave until melted
Add 2 cups of marshmallows to the bowl, and microwave until the marshmallows are completely
melted (about 1 minute), stirring every 30 seconds. Stir the mixture until it is completely smooth.
Add 3 cups of rice bubble and stir until completely coated. Immediately pour mixture out onto the prepared baking sheet. Spray your hands with nonstick cooking spray, and begin to press the rice krispie into the sheet in a thin layer. Begin
working from the edge of the shorter side of the sheet. The mixture will only cover approximately half of the baking sheet.
With the short side of the baking sheet nearest you, place a pair of gummy worms an inch from the edge. Place another pair directly below, and repeat until you have a line of worms stretching across the baking sheet.
Using the wax paper to help you, roll the rice krispie around the gummy worms, pressing firmly to make a tight roll. Take a large sharp knife and cut the log away from the rest of the mixture. Place it off to the side, and repeat the worms/rolling/cutting procedure for the remainder of the cereal.
Slice the logs into 1-inch rounds. Wrap each round in a strip of green-colored Fruit Roll-Ups.
To make the fish-topped “nigiri,” repeat process to make the rice krispie base, but do not press the rice mixture as thinly. It should be about ¾ inch thick once pressed into the baking sheet.
Cut the candy into rectangles about ¾ inch by 1.5 inches. Place a candy fish on top of each rectangle, and wrap a ½-inch strip of green Fruit Roll-Up around the entire package.
your sushi platter: chocolate sauce for soy sauce and green-tinted whipped cream