Hands-On Time
1 Hour 25 Mins
Total Time
4 Hours 55 Mins
Yield
1 house
Victor Protasio

How to Make It

Step 1

Prepare the House Patterns: Draw 2 (5¾- x 5¼-inch) rectangles on parchment paper for roof, leaving at least 5 inches between pattern pieces. Draw 2 (4¾- x 4¾-inch) rectangles on parchment paper for sides, leaving at least 5 inches between pattern pieces. Draw 2 (9- x 5¼-inch) pentagons on parchment paper for ends, leaving at least 5 inches between pattern pieces and starting peak for roof 5 inches from bottom. Get the template.

Step 2

Prepare the Icing: Place powdered sugar, meringue powder, and 1 tablespoon of the water in a medium bowl, and stir until smooth. Stir in up to 1 tablespoon water, 1 teaspoon at a time, until desired consistency is reached. (Icing should be firm but easy to squeeze through a small hole in the piping bag.) Transfer icing to a disposable piping bag; twist the large opening, and secure with a rubber band. Snip a small hole in the pointed end of the bag. Keep opening covered with a damp paper towel when not using to keep the icing from getting hard.

Step 3

Prepare the House: For the roof, arrange graham cracker sheets on each roof pattern; carefully trim edges to fit. Pipe icing along edges of crackers, and press together to secure. Let dry completely, about 1 hour. Place Rice Krispies Treats in a single layer between 2 pieces of parchment paper; roll to ⅛-inch thickness, pressing edges together to make 1 large crispy marshmallow sheet. Remove top paper, and sprinkle liberally with gold edible glitter; replace parchment paper and, using rolling pin, firmly press edible glitter into crispy marshmallow sheet. Using graham cracker roof pieces as a guide, cut 2 pieces of crispy marshmallow sheet to fit roof pattern. Cut 1 additional piece of crispy marshmallow sheet to 6½ x 2½-inches for the peak of the roof; set aside. Secure glittered crispy marshmallow shapes to graham crackers with icing. Let dry completely, about 1 hour.

Step 4

For the sides, cut 80 Nutter Butter patties apart, and trim edges. Melt chocolate candy coating according to package directions. Dip tops of 40 Nutter Butter cookies in melted chocolate candy coating. Place dipped Nutter Butter cookies on parchment paper-lined baking sheets; let stand until completely set and dry, about 20 minutes. Melt vanilla candy coating according to package directions. Repeat process with remaining 40 Nutter Butter cookies and melted vanilla candy coating. Arrange cookies in a diagonal pattern on side and end patterns, alternating chocolate-coated cookies and vanilla-coated cookies. Join cookies by dipping edges in chocolate melted candy coating and pressing together. Let stand until set and dry, about 30 minutes. Carefully trim edges to fit pattern pieces.

Step 5

To assemble house, secure ends and sides to peppermint sticks with icing. (Use soup cans to help hold in place while icing dries.) Let dry completely, about 1 hour. Secure roof by liberally apply icing to peaked portions of ends; press roof pieces in place. (Prop up roof pieces with cans and/or kitchen towels to hold in place.) Fill in any gaps in roof line with icing. Let dry completely, about 1 hour.

Step 6

Place a dot of icing in the corners of each cookie; press a gold edible candy pearl into icing. To finish the roof, pipe a line of icing along each side at the top of the roof; arrange reserved piece of glittered crispy marshmallow roof over icing, pressing gently to adhere.

Step 7

Using a food-safe brush, gently brush edible luster dust on sides of house.

Chef's Notes

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