Tested till perfect Crispy Valentine Pops
Crispy Valentine Pops
Photography by Joe Kim/TC Media

Crispy Valentine Pops

This version of the classic rice cereal treat is made with maple syrup, a natural sweetener. The pops can be cut into other shapes for different celebrations, but they'll all need candy sticks. For transporting and handing out on Valentine's Day, package each in a lollipop bag and tie with a ribbon.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: February 2013

  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 2 hours
  • Portion size 24 pieces


  • 1/2 cup 1/2cupbrown rice syrup
  • 1/2 cup 1/2cupmaple syrup
  • 1/4 cup 1/4cupunsalted butter
  • 1 tsp 1tspvanilla
  • 5 cups 5cupsrice crisp cereal
  • 1/2 cup 1/2cupdried cranberrydried cranberries
  • 1/2 cup 1/2cupdried cherries
  • 1/3 cup 1/3cupwhite chocolate coating wafers, (such as Merckens)
  • 1 tbsp 1tbsppink or red decorating sugar
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In Dutch oven, bring rice syrup, maple syrup and butter to boil; reduce heat to medium and cook, stirring often, until as thick as corn syrup, about 6 minutes. Remove from heat.

Stir in vanilla. Stir in cereal, cranberries and cherries. Press firmly into parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Let cool.

Using 2-1/2-inch (6 cm) heart-shaped cookie cutter, cut out shapes. In microwaveable bowl, microwave white chocolate on high, stirring halfway through, until melted, about 45 seconds. Dip 1 end of each candy stick into chocolate to coat 1/2 inch (1 cm); insert dipped end halfway into bottom of heart.

Drizzle chocolate over hearts; sprinkle with sugar. Let stand until set, about 5 minutes. (Make-ahead: Cover and store at room temperature for up to 3 days.)

Nutritional Information Per piece: about

cal 82 pro 1g totalfat 2g sat. fat 1g
carb 16g dietaryfibre 0 sugar 11g chol 4mg
sodium 55mg potassium 30mg

% RDI:

calcium 1 iron 5 vit A 2 folate 1
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