Rice Krispies Treats Lollipops Recipes

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RICE KRISPIES TREATS LOLLIPOPS



Rice Krispies Treats Lollipops image

I made these for a sport's banquet and they came out soooo cute for the kids. I dipped them in white chocolate and sprinkled red sugar sprinkles on them, because red and white are the team colors. I wrapped them in plastic and tied with red curling ribbon. They were a huge success!

Provided by Karen..

Categories     Dessert

Time 25m

Yield 24 lollipops

Number Of Ingredients 6

3 tablespoons butter
1 (10 ounce) package marshmallows or 4 cups miniature marshmallows
6 cups Rice Krispies
1 -1 1/2 cup white chocolate chips or 1 -1 1/2 cup semi-sweet chocolate chips
candy sprinkles or colored sugar sprinkle
wooden craft stick (popsicle sticks)

Steps:

  • In a large saucepan or large microwavable bowl, melt butter and marshmallows.
  • Stir until smooth.
  • Remove from heat and stir in the cereal until it is evenly coated.
  • Let the mixture cool for about 15 minutes or so, giving it a stir once in awhile.
  • Butter you hands (important!) and then shape the treats into 2 inch balls, pressing gently so they are compact, not loose.
  • Push a stick into each ball and set aside to cool.
  • Melt the chocolate in the microwave or double boiler and stir until smooth.
  • Dip the top of the treat balls into the chocolate and then sprinkle with the candy or sugar sprinkles.
  • Lay on a wax paper lined tray until chocolate is hardened.
  • For bake sales or potlucks, wrap each treat in plastic and tie with curling ribbon.

CLASSIC CRISPY RICE TREATS



Classic Crispy Rice Treats image

Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield Makes 24 cereal treats

Number Of Ingredients 7

Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)

Steps:

  • Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
  • Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
  • Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
  • Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

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