• Line your baking tin with cling wrap or baking paper
• Melt the marshmallows and butter in a heatproof bowl in the microwave, stirring every 30 seconds. (Mine only took 1 minute in my microwave but it depends on each one). If you don't have a microwave you can do this in a small saucepan on medium heat, stirring continuously.
• After you have melted the marshmallow and butter mixture, stir in the rice bubbles. Once they are fully combined, press into the tin, making sure you get right to the edges. Make it as flat and smooth as possible.
• Refrigerate for 2 hours, then remove from the tin.
• Slice into 5 strips length ways (measuring that your cookie cutters fit on the strips) adjust number of strips depending on width of your cutters

For the Ghosts

• Use your ghost cookie cutter and cut two rows of ghosts. Set aside the offcuts in a bowl.
• Melt ⅓ of your candy melts according to the packet and add some white colouring. (The melts are white but white colouring will help make it a vivid white. If you dont have any then dont worry).
• boil the kettle and fill a small bowl with the hot water. Stand your bowl of candy melts in it to stop it setting.
• Use a small palate knife (or the back of a butter knife) to spread the white candy melts across your ghosts.
• Put in the fridge to set.
• Once they have set get the black food colour gel and use the paint brush to paint on eyes.

For the Pumpkins

• Use your pumpkin cutters to cut 1-2 rows of pumpkins (just make sure you have one row left of the mixture after making your pumpkins). Set aside the offcuts in the bowl with the rest.
• Melt ⅓ of your candy melts according to the packet and add some orange colouring.
• boil the kettle and fill a small bowl with the hot water. Stand your bowl of candy melts in it to stop it setting.
• Use a small palate knife (or the back of a butter knife) to spread the orange candy melts across your pumpkins.
• Set them aside in the fridge.

For the monsters

• Slice your row of rice crispy treats into a series of squares and rectangles of varying width.
• Melt ⅓ of your candy melts according to the packet and add some green colouring.
• Put a teaspoon of the green candy melts into the piping bag and snip the end off to make a very small hole. Use it to pipe the stems on your pumpkins.
• boil the kettle and fill a small bowl with the hot water. Stand your bowl of candy melts in it to stop it setting.
• Dip the tops of the rectangles/ squares into the green coloured candy melts and then add varying numbers of eyes on the candy melts.
• Set aside in the fridge to set.

For the scraps

• Put the bowl of scraps in the microwave for 30 seconds to remelt the marshmallow.
• Press into a tin and sprinkle with toppings such as M&Ms, choc chips or just leave plain.
• Put in the fridge and let set then slice into squares for snacks.