Rice Krispie® Flower Pots
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving | - |
| without gumdrops : about | - |
| cal | 249 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 40 g |
| fibre | 1 g |
| chol | 13 mg |
| sodium | 222 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 16% |
| vit A | 4% |
| folate | 4% |
-
5 cups (1.25 L) mini marshmallows
1 cup (250 mL) milk chocolate chips
1/4 cup (50 mL) butter
6 cups (1.5 L) Rice Krispies® cereal
1/2 tsp (2 mL) vanilla
1/4 cup (50 mL) prepared chocolate icing
2 tbsp (25 mL) chocolate cookie crumbs
Granulated sugar
Sugar-coated gumdrops
Preparation:
In saucepan over medium heat, melt together marshmallows, chocolate chips and butter, stirring. Remove from heat. Stir in Rice Krispies® and vanilla until coated.
With greased hands, divide into twelve 1/2 cup (125 mL) portions. One at a time, pack into greased 6 oz (175 mL) custard cup; remove and place, top-side up, on waxed paper–lined baking sheet.
Spread 1 tsp (5 mL) icing over top of each. Sprinkle with cookie crumbs.
Sprinkle work surface with sugar. Cut gumdrops vertically into 1/8-inch (3 mm) thick slices. Sprinkle rolling pin with sugar. Roll slices to flatten into thin petals and leaves; pinch to shape. Press petals together to resemble flowers. Place on top of flower pot.
With greased hands, divide into twelve 1/2 cup (125 mL) portions. One at a time, pack into greased 6 oz (175 mL) custard cup; remove and place, top-side up, on waxed paper–lined baking sheet.
Spread 1 tsp (5 mL) icing over top of each. Sprinkle with cookie crumbs.
Sprinkle work surface with sugar. Cut gumdrops vertically into 1/8-inch (3 mm) thick slices. Sprinkle rolling pin with sugar. Roll slices to flatten into thin petals and leaves; pinch to shape. Press petals together to resemble flowers. Place on top of flower pot.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »