1. Prepare ROYAL ICING, if using. Cut bars into sticks along natural breaking points.
2. Place several drops of icing "glue" along back of each stick and immediately place against outside of bowl. Hold several minutes until icing starts to set and candy piece stays in position. Continue "gluing" sticks to outside of bowl until outside of bowl is covered. Allow icing glue to harden.
3. Tie ribbon around bowl and fill with REESE'S PIECES or other HERSHEY'S Candies.
ROYAL ICING: Stir together 2-1/4 cups powdered sugar, 2 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with small tip. Cover any remaining icing and tip of pastry bag with damp paper towels to keep icing from drying out. About 1 cup icing.