You'll need lollipop sticks for these treats. To prevent the mixture from sticking to your hands when forming into balls, grease your hands lightly.
- Portion size 24 servings
- Credits : Canadian Living Magazine: April 2011
- 1/4 cup butter
- 1 bag (250 g) mini marshmallows (6 cups)
- 1 teaspoon vanilla
- 6 cups puffed brown rice cereal
- 1 1/2 cup sweetened shredded coconut
- 8 oz good-quality white chocolate chopped
- food colouring
MethodIn large saucepan, heat butter with marshmallows over medium heat, stirring, until melted, about 8 minutes. Stir in vanilla.
Stir in cereal until combined. Let cool enough to handle. Form into 24 balls. Push lollipop stick into each. Set aside.
Divide coconut among bowls. Toss with food colouring to tint as desired.
In heatproof bowl over saucepan of hot (not simmering) water, melt chocolate. Dip tops of cereal pops into chocolate; dip into coconut. Refrigerate until set, 30 minutes.
Let stand at room temperature for 10 minutes before serving.
Nutritional facts Per pop: about
- Sodium 43 mg
- Protein 1 g
- Calories 150.0
- Total fat 7 g
- Potassium 63 mg
- Cholesterol 6 mg
- Saturated fat 5 g
- Total carbohydrate 21 g
- Iron 2.0
- Calcium 2.0
- Vitamin A 2.0