Rice Krispies® Flower Pots
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This recipe makes 12 servings
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 |
Ingredients
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.
Additional information : ® Trademark of Kellogg Company used under licence by Kellogg Canada Inc.
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