Crispy Rice Pops
Print Category Various cereals Thematic No thematic Source Recipes Quebecoises Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Click to enlarge Ingredients
- 1/4 cup (50 mL) butter
- 2 tsp (10 mL) vanilla
- 1 bag (250g) mini-marshmallows
- 6 cups (1.5 L) rice crisp cereal
- 8 oz (227 g) semisweet chocolate, chopped
- 1 cup (250 mL) candy sprinkles
Preparation
- In large saucepan, melt butter with vanilla over medium heat. Add marshmallows; cook, stirring, for about 8 minutes or until melted. Remove from heat; stir in cereal until combined. Let cool enough to handle. With well-greased hands, divide and shape mixture into 12 balls. Let cool completely on baking sheet.
- Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Dip half of each ball into chocolate then into sprinkles. Place on waxed paper; let dry completely.
- Insert wooden stick for holding. Wrap each in plastic wrap and tie with ribbon.
Cook commentary
12 Servings
No comment