Chocolate Covered Rice Crispy Pops

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Rice Krispie Pops

I had a post featuring eggplant parmesan all ready to go, but then I made these over the weekend and they are just so cute. And easy. And customizable. So I had to share.

First of all, I cannot take credit for the idea. When we were in Charleston earlier this year, we saw these in at least two ice cream shops and Tim leaned over to me and said, “You could make those.” This is literally the first time he has ever done that. I often talk about trying to recreate something I have eaten on a trip, but he has never said anything. And of course, he was right. The idea is not terribly innovative, so I am surprised I have not seen it more often. I mean you take a rice crispy treat, which is delicious and fairly easy to prepare, cover it in chocolate, add your favorite topping, and serve on a stick. So simple and yet so good! I would think these would make great birthday party treats. Or any party really.

One thing I do want to ask the popsicle makers. Where do you find normal popsicle sticks? I could only find craft sticks made in China and I as a bit hesitant to add them to food. Thankfully I did not need many and I was able to find some food safe cake pop sticks. The cake pop sticks work, but are a bit pricier. Also, can we pretend that my shirt is not wrinkly in this picture? Thanks.

Chocolate Covered Rice Krispie Pop 2

You can also customize these a dozen different ways by adding different topping after dipping them in chocolate. I loved the cheerful sprinkles, but wanted some variety so I also did a version with shredded coconut. You could also use chopped nuts, crushed cookies, or perhaps a caramel drizzle. Mmmmmm.

rice krispie pop 3

Also, this uses a 10 oz bag of marshmallows. Is that a normal size? Mine was 16 oz so I had some leftover. Of course, you will also have leftover cereal. Which means you can make these small batch rice crispy treats. You know, in case your guests eat all the chocolate covered ones!  One other tip- do not make these on the same day as a hard arm workout. I forgot how much muscle is needed to mix the marshmallows and cereal and my poor arms were mush after an intense morning workout. It was an extra challenge.

Chocolate Covered Rice Crispy Pops

Ingredients

  • 10 oz bag of marshmallows (about 40 large marshmallows or 4 cups of mini marshmallows)
  • 3 Tb of unsalted butter
  • 5 cups of crispy rice cereal
  • 12 oz bag chocolate chips
  • Toppings of choice
  • Popsicle sticks or cake pop sticks

Instructions

  1. Prepare a 9x13 baking dish by spraying the cooking spray (I like Trader Joe's coconut oil version).
  2. Melt butter in a large saucepan over medium low heat.
  3. Add marshmallows and stir until fully melted and smooth.
  4. Remove from heat and stir in cereal until evenly coated.
  5. Transfer to the baking dish and use a buttered spatula to press it evenly into the dish.
  6. Allow to cool completely, then cut into the desired number of pops. I made 12 large squares, but you could do smaller versions.
  7. Lay out a large sheet of waxed paper. Then insert a stick into each square and lay out on the wax paper. Be sure the stick is firmly in the middle of each square. Prepare a shallow bowl or plate for each topping and place nearby. The goal is to have an easy assembly line.
  8. Add the chocolate chips to a large microwave safe bowl and microwave for 30 seconds. Stir and microwave for another 30 seconds. Repeat until chocolate is completely melted.
  9. Working quickly, dip about half of the rice crispy pop into the melted chocolate, then pull out an let excess chocolate drip off. Then sprinkle with topping of choice and place back on the wax paper to cool.
  10. Repeat with remaining rice crispy pops. If the chocolate begins to harden, return to the microwave for another 30 seconds.
  11. Let pops cool completely. You may need to transfer to the fridge to fully harden the chocolate.
http://www.thetableblog.com/2016/07/chocolate-covered-rice-crispy-pops/