Crispy Treat Pops from Elizabeth Barbone

Posted at: 09/13/2012 6:26 PM | Updated at: 09/15/2012 10:36 AM

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Crispy Treat Pops

from Elizabeth Barbone

These easy-to-make treats are a playful take on cake pops. They
require no baking and are allergen-friendly!

For the Crispy Treats
1/2 stick (1/4 cup) butter
6 cups gluten-free or traditional crispy rice cereal
10 ounces marshmallows

For the Pops
Lollipop sticks
Chocolate or vanilla candy melts, about 1 pound
Sprinkles, colored sugar, or edible quins, optional

1. Grease a 13 by-9 inch baking pan. In large (5 quart) pot over
medium heat, melt butter. Add marshmallows. Stir until marshmallows
are melted. Add cereal. Stir to combine. Press mixture into prepared
pan. Chill for two hours.

2. Cut into 24 bars. Roll bars into rounds. If bars are too cold, they
might crack. If that happens, allow bars to stand at room temperature
for five minutes. Conversely, if bars are too warm, they might stick
to your hands. If that happens, chill for 30 minutes.

3. Insert popsicle stick into cereal round. Melt chocolate or vanilla
candy melts*. One by one, dip pops into melted chocolate. If desired,
stand pops up in a block of styrofoam.   You can either allow the
chocolate to harden and re-dip the pops or, if you want a light
coating of chocolate, sprinkle the pops with sprinkles, colored sugar
or edible quins. If the chocolate in your bowl begins to set as you
work with it, remelt in the microwave. Take care not to overheat the
chocolate, as it can burn.

*To melt chocolate: Place half pound of chocolate or confectionery
coatings in a microwave-safe bowl (I recommend a glass 2-cup measure.)
Heat the chocolate for 30 seconds. Remove the chocolate from the
microwave and stir. It might not look like it's melting at first.
That's fine. Stirring removes "hot spots." Repeat, removing the
chocolate every 30 seconds from the microwave and stirring, until
chocolate is melted.


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