Once you get your krispie creation molded into shape, how do you go about covering it? Do you frost with BC first and then cover with fondant, like you do with the cakes? I have to mold a horse's head tonight and I'm not sure how I should cover it. Usually the krispie treats are a bit on the bumpy side... wouldn't that show thru the fondant?
Help, please??? 
Like everyone else said, cover with a good coating of BC and don't roll your fondant too thin.
Can't wait to see it!
I shaped a Freddy Krueger head for Halloween using rice krispies. After the head was molded I froze it, covered it with BC, froze it again and then I covered it in fondant. This worked out great for me.
Not sure if I got in too late on this thread to be of any help or not, but I heard a rumor that Duff squishes his rice crispies up so that the texture is finer. Ihaven't tried it myself, but it seemed to be one of those..."DUH!" things... 
Good luck!
imartsy
You use the regular recipe, and no you don't need to bake it before. I start molding my piece on a dowel rod and use butter on my hands so that it won't be so sticky and press the rice krispies tightly with both hands so that it gets all stuck together well.
Hmmm...that's an interesting idea to break up the krispies to make a finer texture. Did he whizz them up in a food processor and then mix in the marshmallows?? Has anyone tried this?
When I was making my dragon's tail I squished them down really good and then rolled them on the table like I was making a fondant log or something. That helped a lot to compact them. I didn't have any trouble with the bumps showing through.
Courtney
Ooohhh!! <<waving frantically>>
RKT challenged here! I follow the classic recipe without butter, but mine never really firm up that well. I make some 3 days ago for molding, but they are still soft and squishy and want to fall apart. 
Any suggestions?!? 
The recipe is on the RiceKrispie box. I think it's 40 marshmellows, 1 teaspoon of vanilla, 1/4 cup butter, 8 cups of RiceKrispies, but check the box.
To use the mixture, make an approximation of the form you want and start squeezing and adjust the form as you go. You want to have a solid, dense piece. You can do subtle changed by "shaving" the form with a knife. Use a knife to take off any sharp corners. Lots of luck, it's fun to work with.
great tips for RKTs! i'll definitely have to try to roll them out next time and then mold.
i am in a crunch so i purchased the ready-made RKT from Walmart. it molds well!! couldn't help eating the scraps....
when you put buttercream on it do you let it crust over before applying the fondant?
I am in Australia , we dont have rice crispies , i figure they are like rice bubbles , but the recipes on our boxes are for chocolate crackles not anything with Marshmallows , so if anyone could sterr me in the right direction for a recipe
much appreciated
Suzy
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