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1
Line 9-inch square pan with aluminum foil, extending foil over edges.
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2
Spray foil with no-stick cooking spray; set aside.
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3
Place large sheet of aluminum foil onto flat surface.
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4
Spray with no-stick cooking spray; set aside.
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5
Combine marshmallows and butter in 2-quart saucepan.
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6
Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is smooth.
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7
Place cereal and sunflower kernels into bowl.
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8
Pour marshmallow mixture over cereal mixture; mix until cereal mixture is coated.
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9
Spoon into prepared pan; press down with buttered hands.
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10
Let stand 2 hours until set.
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11
Remove mixture from pan using foil ends; place onto work surface.
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12
Peel off foil.
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13
Using 2- to 2 1/2-inch ghost cookie cutter, cut ghost-shaped cereal bars.
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14
Press trimmings together to form another ghost, if desired.
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15
Place candy coating in 9-inch glass pie pan.
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16
Microwave 1 minute; stir.
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17
Continue microwaving, stirring every 15 seconds, until melted and smooth.
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18
Dip 1 end of each craft stick into candy coating; insert coated end into ghost.
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19
Dip back of ghost into coating; scrape off excess.
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20
Place, coating-side up, onto prepared aluminum foil surface.
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21
Let stand until coating is set.
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22
Reheat coating in pie pan.
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23
Microwave 30-40 seconds until melted.
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24
Stir coating until smooth; dip front and sides of ghosts into coating, spreading as necessary to cover all sides.
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25
Place licorice pieces on ghost for eyes and mouth.
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26
Place ghosts onto foil; let stand until set.
