Crispy Rice Pops
Crispy Rice Pops
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per pop: about | - |
| cal | 310 |
| pro | 2 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 54 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 208 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 21 |
| vit A | 4 |
| folate | 4 |
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.
Ingredients
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.
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