Big Heart Bears

Directions

1. 1Line 15x10x1-inch baking pan with foil. To prepare chocolate portion, melt margarine in large saucepan over medium heat. Add marshmallows and chocolate, stirring until smooth and completely melted. Remove from heat; stir in cereal until well coated. With wet fingers, press mixture evenly in foil-lined pan; refrigerate until firm. Remove from pan by lifting foil.
2. 2Line same 15x10x1-inch pan with foil. To prepare peppermint portion, melt margarine in large saucepan over medium heat. Add marshmallows and 2 to 3 drops food color, stirring until smooth and completely melted. Remove from heat; stir in peppermint candy and cereal until well coated. With wet fingers, press mixture evenly in foil-lined pan; refrigerate until firm.
3. 3Using 5-inch bear-shaped or gingerbread man cookie cutter, cut shapes from each pan of cereal mixture. Using 1-inch heart-shaped canape cutter, cut hearts from center of each bear shape. Exchange hearts between bears so each bear will have opposite flavor heart.
4. 4MICROWAVE DIRECTIONS: Line 15x10x1-inch baking pan with foil. To prepare chocolate portion, place chocolate in 3-quart microwave-safe bowl. Microwave on HIGH for 1 minute. Add margarine and marshmallows; microwave on HIGH for 1 to 1 1/2 minutes or until melted, stirring twice during cooking. Add cereal; stir until well coated. Continue as directed above for chocolate portion. Line same 15x10x1-inch pan with foil. To prepare peppermint portion, place margarine in 3-quart microwave-safe bowl. Microwave on HIGH for 45 to 60 seconds or until melted. Add marshmallows; toss to coat. Microwave on HIGH for 1 to 2 minutes or until marshmallows are puffed; stir until mixture is smooth. Add 2 to 3 drops food color, peppermint candy and cereal; stir until well coated. Continue as directed above.