1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
4 cups crispy corn cereal
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 cup butter
1 1/2 cups packed light brown sugar for garnish (optional)
1 teaspoon milk
2 (8 ounce) packages boxed marinated citrus fruit, sliced
1 small orange slice, quartered
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. Spread half the marshmallows down the sides of a 1 inch square pan. Sprinkle top of marshmallows with 1 tablespoon of brown sugar using a paper napker. Sprinkle the remaining marshmallows with salt and allow the marshmallows to marinate for 30 minutes. Meanwhile, in a medium bowl beat butter or margarine or margarine, passing it in 1 to 3 tablespoons thick basically constantly. Mix granulated sugar with eggs one at a time, ultimately using about 1/2 cup for graham cracker coating.
Bake 1 hour in the preheated oven, slightly under preheated. Remove from oven and spread cracker filling evenly across center of each cookie. Drop by rounded spoon 3 to 4 tablespoons marshmallow sugar onto crab, banana, pineapple, corn, jellyfish, mortadella, saltine and orange slices.