Instructions

• Preheat oven to 350°F. Line a medium baking sheet with parchment paper.
• Unwrap all Life Savers® candies (20 orange, 20 red, 10 white or yellow) and place them in a large zipper-style freezer bag. Remove excess air and seal the bag. Crush the candies with a rolling pin or small mallet until mostly small pieces.
• Spread the crushed candy in a single layer on the lined baking sheet. The pieces should be touching but not heaped.
• Place the baking sheet in the preheated oven and heat the crushed candy for about 4–6 minutes (about 5 minutes), until the pieces have melted and flowed together. Watch closely to avoid burning.
• Using oven mitts, remove the baking sheet to a heatproof surface and let the melted candy cool and harden at least 15 minutes, until it is cool to the touch and firm.
• When the candy is hardened, break it into pieces about 1/4 to 1/2 inch wide and 1 to 2 inches long. Use your hands or a knife on a cutting board to make 3–4 pieces per cookie. Set the pieces aside.
• Press a miniature marshmallow onto one end of each small pretzel stick to make 12 marshmallow-topped pretzels.
• Prepare the 17-ounce pouch of green Betty Crocker® Decorating Cookie Icing according to the package directions.
• Working one cookie at a time, spread a layer of prepared green icing on top of a sugar cookie.
• Immediately place three Tootsie Roll® Chocolate Midgees in the center of the iced cookie in a triangular "log" formation so they touch.
• While the icing is still wet, press 3 to 4 pieces of the cooled, melted Life Savers® candy around and between the chocolate "logs" to form flames, using the chocolates to help prop the candy pieces in place.
• Insert one pretzel with marshmallow into the icing at an angle so the marshmallow rests near the "flames," pressing into the icing to secure it.
• Repeat steps 9–12 for the remaining cookies. Let the decorated cookies sit at room temperature until the icing and decorations are fully set, at least 4 hours, before serving.