Rice Krispy Pops Recipes

Steps:

• I used the following: Wilton round cookie-pop tray, cookie-pop sticks, assorted color icing and metallic ties all of which can be found in the cake decorating section of a party store or craft store. Saran type wrap was used to wrap the pops.
• Spray cookie tray lightly with Pam.
• Melt margarine in heavy pan over medium heat.
• Add marshmallows and stir continuously until smooth.
• Add vanilla.
• Add nonpareils and stir.
• Turn heat off but leaving pot on burner add the cereal. and stir until evenly mixed.
• Put some in mold, add stick and put some more on top and with damp hands press lightly.
• Have fun decorating, let dry and over pop with plastic wrap and fasten with ties to secure the wrap. I put them in a basket filled with Styrofoam that I decorated.

Steps:

• In a Dutch oven, heat marshmallows and butter until melted. Remove from the heat; stir in cereal and mix well. Press into a greased 15x10x1-in. baking pan. Cut with a 3-in. star-shaped cookie cutter. Insert a wooden pop stick into the side of each star; place on waxed paper., In a microwave, melt white chips and shortening; stir until smooth. Spread over stars. Decorate with sprinkles.

Steps:

• Line an A4-sized baking tray with cling film, or butter a tray of doughnut moulds. Very gently melt the chocolate, butter, golden syrup and milk together in a bowl set over a pan of simmering water, or in a microwave by heating it in short blasts and stirring between each blast.
• Take the chocolate off the heat and mix into the rice pops, making sure they are all covered in the mixture.
• Spoon the rice pops onto the lined baking tray and press the mixture down firmly so it fills any gaps, or divide the mixture between the moulds. Set the mixture aside somewhere cool to set hard.
• Once set, if you used a tray, cut six doughnut shapes using a 9cm round cutter and a 2cm round cutter for the hole in the middle. Melt the white chocolate in the microwave and drizzle over the doughnuts, then top with sprinkles to decorate.

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.