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
Ingredients
Method
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
%RDI
- Iron 5.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
