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1
Line 13x9-inch baking pan with aluminum foil, extending foil over edges.
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2
Lightly spray with no-stick cooking spray; set aside.
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3
Combine butter and marshmallows in 4-quart saucepan.
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4
Cook over medium heat, stirring constantly, 6-8 minutes or until marshmallows are melted and mixture is smooth.
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5
Remove from heat.
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6
Add cereal; stir to coat.
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7
Place mixture into prepared pan; press mixture evenly into pan with buttered hands.
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8
Cool completely.
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9
Place candy coating into 2-quart saucepan.
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10
Cook over low heat, stirring occasionally, until melted and smooth.
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11
Remove from heat.
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12
Lift bars from pan, using ends of foil.
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13
Trim bar edges to form 12x8-inch rectangle.
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14
Cut bars into 24 (2-inch) squares.
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15
Cut 12 squares diagonally, making 2 triangles each.
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16
Firmly press together, longest-side down, to form roof.
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17
Creating 1 house at a time, dip top of 1 cereal square into melted candy coating; shake off excess.
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18
Place onto waxed paper.
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19
Press roof into candy coating to create house.
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20
Spoon additional candy coating over peaks of roof to frost.
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21
Decorate with coconut, decorator sugars and/or decorator candies.
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22
Let stand 1 hour or until coating is set.
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23
Serve cottages the day you make them or store wrapped individually in aluminum foil for up to 1 day.
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24
*Substitute 1 (10-ounce) bag (36) regular-sized marshmallows.
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25
Variation: Chocolate Cottages: Use chocolate-flavored crisp rice cereal for chocolate cottages.
