Combine cake mix with eggs, buttermilk, oil and 2 cups chopped MILKY WAY® Brand FUN SIZE® Bars. Pour 1-1/4 cup of batter into greased glass bowl; 3 cups of batter into greased 8x8 pan and remaining batter into greased 9x13 pan. Bake in a preheated 350-degree oven for approximately 25 to 45 minutes according to pan size.

Invert cakes onto a wire cooling rack and cool completely. Level tops of cakes if necessary by trimming them flat.

Assemble book cakes using photo as your guide: Start with 9x13 inch cake and place it on a platter. Frost sides of cake with white icing and top of cake with frosting tinted red. Make one continuous line of TWIX® Brand Miniatures along one long side of cake and M&M’S® Brand Dark Chocolate Candies around remaining edges.

Next prepare the 8x8 cake. Cut a 1-1/4 inch piece off one side and frost all sides with white icing and top with yellow tinted frosting. Place cake on top of 9x13 cake. Make a continuous line of TWIX® Brand Miniatures along the cut edge of cake and M&M’S® Brand Dark Chocolate Candies along other edges. Dip tines of fork in cocoa powder and lightly press along the white sides of the cakes to resemble pages.

To make mortarboard and cap: Knead flour with cookie dough and roll out to a scant 1/4-inch thickness. Cut into a 4-inch square and bake for approximately 12 minutes in a preheated 350-degree oven. Place cookie and small cake on wire rack.

Microwave 1/2 cup chocolate icing for approximately 20 seconds. Pour warm icing over the cookie and cake, covering them. Refrigerate for 30 minutes.

Arrange the mortarboard and cap on top of smaller yellow book, by transferring the cake first and then topping it with the cookie square. Place small strands of licorice on top of the mortarboard for the tassel.