Crispy Rice Pops

Crispy Rice Pops IMAGE Author: Canadian Living Credits: Crispy Rice Pops IMAGE

Inspired by a suggestion sent to us by Carol Gooding of Toronto, these crisp and colourful creations are the first to disappear from the bake sale table, she says.

  • Portion size 12 servings

Ingredients

  • 1/4 cup butter
  • 2 teaspoons vanilla
  • 1 bag (250g) mini-marshmallows
  • 6 cups rice crisp cereal
  • 8 oz semisweet chocolate chopped
  • 1 cup candy sprinkles

Method

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.

Nutritional facts <b>Per pop:</b> about

  • Sodium 208 mg
  • Protein 2 g
  • Calories 310.0
  • Total fat 11 g
  • Cholesterol 11 mg
  • Saturated fat 6 g
  • Total carbohydrate 54 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crispy Rice Pops

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