Peter Rabbit Carrots

3 tbsp butter
4 cups miniature marshmallows
5 cups crispy rice cereal
1 -16 oz can vanilla or cream cheese ready-to-spread frosting
red and yellow food color
24 spearmint gumdrop leaves
2 tbsp sugar

Spray two 8 or 9-inch round cake pans with nonstick cooking spray. Melt butter in large saucepan over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Add cereal; stir until well coated. Divide mixture evenly into sprayed pans; press firmly with buttered rubber scraper. Cool 20 minutes. 

Turn cereal rounds out of pans; cut each round into 12 wedges. Use fingers to round curved end slightly to resemble carrot.

Place frosting in microwave-safe measuring cup with pouring spout. Microwave on HIGH for 30 to 40 seconds or until pourable. DO NOT BOIL. Add red and yellow food color 1 drop at a time, mixing until frosting is of desired orange color. Pour frosting over carrot shapes, covering tops completely and allowing some to drizzle down sides. Reheat frosting as necessary to keep it pourable. 

On sugared surface, flatten gumdrop leaves with rolling pin until 1/4-inch thick. With knife or scissors, cut each leaf into 6 strips, keeping them attached at bottom. Place "leaves" at the rounded end of the carrot. 

Note:  My sis, Laura, made these with green Sour Straws instead of the spearmint leaves.  She cut the Sour Straws into 2 inch lengths and then cut them in half.  She then placed about four on the top of each carrot.  Another idea is to use fruit roll-ups and cut them into "leaves".  

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