Melt butter in a large pot over medium heat. Add the marshmallows and stir until melted. Remove from heat and stir in fruit and crisped rice cereal until cereal is uniformly moistened. Scrape onto a sheet pan and cool.

Wet your hands and form cereal mixture into 24 tablespoon size, egg-shaped balls (bodies) and 24, 1 1/2 teaspoon-size balls (heads). Stick the heads onto the bodies and decorate with currants or dried blueberries for eyes, and small pieces of licorice for legs and antenna.

Servings: 24