After looking at several recipes, I really did not find what I was looking for in any one single recipe. So of course I put together the best parts along with some advice from Lisa at The Little Red Apron and my own ideas! My pops turned out great so hopefully this will help you in the creation of your own pops! I wanted to make sure to share these before Valentine's Day for all of you parents that are looking for a fun treat for a classroom party. What I love about this recipe is that it is completely adaptable for any holiday or occasion just by do any of the following:
- Using different colors of chocolate
- Adding or subtracting sprinkles
- Changing the color and/or shape of sprinkles
- Adding a few drops of food coloring
- Using different sticks
- Mixing in other cereals
- Cutting shapes out of the treats
Rice Krispie Treat Pops
4 tablespoons butter or margarine (Note: This is one tablespoon more than Kellogg's recommends.)
1 10 oz package of fresh marshmallows
6 cups Rice Krispie cereal (Note: There is now a gluten free version and I have been told it tastes the same.)
1 teaspoon vanilla or almond extract, optional
sprinkles, optional
Melting chocolate
1. In a large saucepan, melt the butter over low heat. Add marshmallows and stir until completely melted. Add optional extract for a flavor boost (I used vanilla). This is also when optional food coloring should be added. Remove from heat.
2. Slowly add cereal to marshmallow mixture. Sprinkles should be added with cereal - I like a lot of sprinkles so add to your liking. Do not add sprinkles to measured cereal as they will sift to the bottom and will be a challenge to mix evenly. I recommend adding half the cereal and some sprinkles to start. Then keep adding both until all of the cereal is used and you have achieved your preferred level of sprinkle. I probably used just shy of a 1/4 of a cup of sprinkles.
3. Once thoroughly mixed, use a buttered spatula or wax paper to press into a 13 x 9 inch (or similar sized) pan that has been greased with cooking spray or butter.Traditionally you wouldn't want to push the mixture down too much as it can make for a dense treat. You want a dense treat for the pops. Make sure to build them up so that they are square enough to be a pop. You will likely not fill the pan.
4. Cool on the counter or pop into the fridge of freezer to speed the process along.
5. Cut into even squares no smaller than 2 x 2 inches. I did not measure exactly so mine are different sizes. If you want them to be uniform you will need to measure your pan and do some math. You will likely have some scraps on one end where it wasn't exactly the same height as the rest. This is the cook's treat. Enjoy while you finish the pops!
6. Melt the chocolate (I got mine at Michaels) in the microwave or a double boiler. I recommend the microwave as it makes clean up that much easier. However make sure you are using the type of chocolate that can be used in the microwave. If you use regular chocolate chips you run the risk of scorching the chocolate.
7. Dip a treat stick into the melted chocolate and then push through the shorter end of the treat until it is about halfway through. As the chocolate hardens it will help anchor the treat to the stick. I also recommend you wear an apron. As you can see by the photo below I did not.
9. Repeat for remaining pops and once they are cool place them in an air tight container. As with traditional treats, these are best the day they are made and should be consumed within two days.
I promise these treats will be a hit. One girl at my party ate four of them. Yes, four of them. Is it wrong that I want to make another batch of these right now? Have fun and be sure to let me know about any interesting combinations you create!!!
