Chocolate-Dipped Crispy Rice Pops

Recipe

Dessert
Chocolate-Dipped Crispy Rice Pops

Primary Media

Chocolate-dipped crispy rice pops in white and milk chocolate with blue and green sprinkles

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

18
Servings
5min
Prep
1hr
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    No need for messy hands! These bars are dipped in chocolate and placed on a wooden popsicle stick for easy on-the-go snacking.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 18
    QuantityIngredientAdd
    6 c.Hy-Vee crisp rice cereal
    1 tbsp.Hy-Vee unsalted butter
    4 c.Hy-Vee mini marshmallows
    ¼ c.Hy-Vee crunchy peanut butter
    12wooden craft sticks
    1 ½ c.Hy-Vee semi-sweet chocolate chips
    1 c.Hy-Vee butterscotch baking chips
    1 tsp.Hy-Vee shortening
    Multicolored sprinkles, optional

    Things To Grab

    • 9x13-inch baking pan
    • Hy-Vee nonstick cooking spray
    • Large bowl
    • Medium saucepan
    • 18 wooden popsicle or craft sticks
    • Medium microwave-safe bowl

    Directions

    1. Grease a 9x13-inch baking pan and set aside. Pour cereal into a large greased bowl; set aside.

    2. In a medium saucepan over low heat, heat butter, marshmallows and peanut butter until melted, stirring until smooth.

    3. Pour over cereal and stir until mixture is evenly coated. Press into prepared pan and let cool completely.

    4. Cut into 18 bars and insert 1 wooden craft stick into the side of each bar.

    5. Mix chocolate chips, butterscotch chips and shortening. Melt in the microwave, stirring until smooth.

    6. Dip each bar in chocolate mixture and place on waxed paper. Decorate with sprinkles and let cool until chocolate has set.

    Nutrition facts

    Servings

    220 Calories per serving
    1 bar

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 0mg
    • Sodium: 85mg
    • Total Carbohydrates: 33g
    • Protein: 2g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 6%
    0%
    Iron 20%
    0%
    Calcium 0%

    Recipe Source:

    From the week of July 13, 2011.