GlutenFreeBaking.comGlutenFreeBaking.com
HomeClasses and AppearancesContact UsOne to One with ElizabethMember Area
 
Baking and Cooking Tips
 
All Recipes
Breads, Quick
Breads, Yeast
Breakfast Recipes Brownies/Bar Recipes
Cake Recipes
Cookie Recipes
Cracker Recipes
Dessert Recipes
Free Recipes!
Holiday Cookie Recipes
Holiday Recipes
Main Course Recipes
Pasta Recipe
Pie Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
 

Home | Blog | Crispy Treat "Cake" Pops
 

Crispy Treat "Cake" Pops


Printer-Friendly Format

For more about this recipe, CLICK HERE

Crispy Treat Pops

Created By
December 04, 2013
  Fun and easy-to-make, I prefer these cripsy treat pops to their softer, more popular cake pop cousins.

Prep Time:20 minutes
Cook time:about 20 minutes to make the crispy treats, about an hour to dip
Total time:about 2 hours
Serves makes 24 pops

Ingredients

For the Crispy Treats


1/2 stick (1/4 cup) butter
6 cups gluten-free crispy rice cereal (I used gluten-free Rice Krispies)
10 ounces marshmallows
For the Pops
Lollipop sticks
Chocolate or vanilla candy melts, about 1 pound
Sprinkles, colored sugar, or edible quins, optional
styrofoam

Directions


 

  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. Melt chocolate or vanilla candy melts*. Dip a little of the end of the stick into the melted candy melts. Instert candy-coated stick-end into the crispy treat round. Allow stick to set. 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.  




Printer-Friendly Format