![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xKcfsuEmI8aSF3ZQxaQkoY-zR4zI0zANJpK_vFmbrJeKsy3TCS1SsD8iuSSAZHTqXBmbJ89fcFaDCvmUlrc20RJIUOp-uQypUvmfm6TeGp90Q-vt_8NonaRATeglfWenTtWYy_d5mmHs/s400/krispy+pops.jpg)
6 C Rice Krispies cereal
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Cu6JH5ZRZWK69sTF5dhdipirG5AsQDBHab7bJveQWB5-J5ofBuGIl-pG7gwk9rxMl7gZg_JQflO6wlsGTngfvLaF1HP-oDnaAlEZxhG5zktHoFwp2LKmp1DLylpAmsCU_YsQs-j7EU7W/s400/bakers+chocolate.jpg)
1/4 C butter
1 bag (10 or 10.5 oz) marshmallows
additional butter
melting chocolate
toppings
Measure out cereal and set aside. In heavy stockpot melt butter over med-high heat, and then let turn golden brown. Add in marshmallows and melt, stirring frequently. Remove from heat and stir in cereal. With buttered 1/4 measuring cup, scoop out mixture onto cookie sheet lined with parchment or waxed paper. (I usually scoop out about 4 or 5 at a time.) Let sit on paper for about a minute or two. Then with buttered hands, pack each scoop together to form balls. Let sit another minute or two and then pack again. If needed, repeat a third time.
Melt chocolate in double broiler --or if you're lazy like me, buy some of those microwavable melting chocolate cups like these:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Cu6JH5ZRZWK69sTF5dhdipirG5AsQDBHab7bJveQWB5-J5ofBuGIl-pG7gwk9rxMl7gZg_JQflO6wlsGTngfvLaF1HP-oDnaAlEZxhG5zktHoFwp2LKmp1DLylpAmsCU_YsQs-j7EU7W/s400/bakers+chocolate.jpg)
Dip each ball into the chocolate and return to paper. Refrigerate until chocolate is set, about 15-20 minutes. For variety, dip into other toppings after the chocolate. I used candy sprinkles, toasted coconut, crushed Oreos, mini chocolate chips, and a crushed Butterfinger. If desired, use candy sticks and turn into pops. Store by individually wrapping in plastic or in an airtight container.
For a party I like to place each treat in a mini muffin liner and place on serving tray or cupcake stand. Very cute.
Enjoy!
yum!
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