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.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: February 2013



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 facts Per piece: about

  • Sodium 55 mg
  • Sugars 11 g
  • Protein 1 g
  • Calories 82.0
  • Potassium 30 mg
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g


  • Iron 5.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 2.0
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Baking & Desserts

Crispy Valentine Pops