I made these pops for Christmas knowing the grandchildren love to eat almost anything on a stick. I do a lot of Christmas baking and like to have a couple of things I know are going to be specifically kid-friendly. The kids like a lot of my baking but it’s nice for them to feel like something is especially for them. Besides, it’s sometimes fun to have an excuse to make something with frosting, decorations or interesting shapes.
These “suckers” fulfilled that and more. Not only the kids loved them but the adults also seemed to love them. I might have been the only one who was not so interested in them. There were so many, many sweets and goodies, not loving one wasn’t a major problem for me. I had other goodies to stuff my face with. And I had very few pops left after the holiday. I stuck them in a freezer bag and froze them to keep them for a rainy day or the next time the kids stop over.
It would have been fun to have the kids help me make the pops but the season was so busy that just didn’t happen this year. Maybe next year they can help; I would like to make them again trying some different variations. I followed the recipe on the Espresso and Cream site made by Madison, with two small changes. I didn’t add the mint chocolate chips, I used ½ cup of peanut butter and the consistency was still fine.
The other change I made was instead of using almond bark for dipping and coating the pops, I used melted chocolate chips. Well they were chips but I mean they weren’t chocolate. I used a bag of white chocolate chips for half the batch and a bag of butterscotch chips for the other half. Each regular sized (11.5 ounce) bag of chips covered half a batch of pops; I had very little left over!
I did sprinkle the pops with little colored sugar balls after each was dipped and that’s maybe the part that I disliked when eating them. The pops are chewy and soft like a Rice Krispie bar as you eat them but those little colored balls were very hard and clinked against my teeth. I didn’t like that effect, but nobody else commented on them. Next year I definitely want to try a different kind of sprinkle on them such as a colored sugar or softer sprinkles. Maybe even a sprinkle of finely crushed peanuts.
As I dipped each pop, I set it down on waxed paper placed on dinner plates, standing with the stick straight up. After I had about a dozen on a plate I set them in the freezer briefly (5 minutes?) to firm up the outer coating. Then I took them out again and stacked them lying down in a Ziploc shoebox-sized container with a tight lid. They stored very nicely on the counter, no refrigeration necessary.
I do have a tip for easy dipping for you. When I want to dip candies or pops I put the chips for the coating into a small glass bowl and then microwave them about one minute. They just begin to melt with that timing, and won’t seize up. I then set the bowl into my slow cooker (you could also use a crock pot) that is filled with 3-4 inches of water. You want the water about halfway up the side of the bowl, but not deep enough so that the bowl starts floating. I then plug-in the slow cooker and set it on low and let it heat until the chips are melted to the consistency I want them to be. You could find my favorite slow cooker here.
I usually have a large spoon sitting propped in the bowl for scooping the coating once the level gets down low (toward the end). I dipped these Krispie pops using their sticks, but when dipping chocolates or truffles I set each one on a fork and spoon the coating over, then gently tap it against the side of the bowl to allow the excess to slide off. I can dip candies all night on a tray in front of the tv using this method. One Christmas season I made so many types of truffles that I think I dipped for a solid week! I must dig up pictures of that dipping fest sometime. I even impressed myself that year!
Rice Krispie Treat Pops
1/4 cup butter
6 cups mini marshmallows
1/2 cup creamy peanut butter
7 cups Rice Krispies cereal
24 Paper treat sticks
1 standard-sized package
In a large saucepan, melt butter over medium heat. Add in the marshmallows and continue to cook and stir until marshmallows are melted and combined. Stir in peanut butter until well combined. Remove from heat.
Place Rice Krispies in a large bowl. Pour marshmallow mixture atop Rice Krispies and stir to combine. If needed, use lightly buttered hands to fully combine the mixture. Form Rice Krispie mixture into 24 (2-inch) balls and stick a treat stick into the center of each ball, pressing the treat mixture around the stick. Melt coating of choice and dip treat balls into the melted mixture until completely coated. Transfer to waxed paper over plates. Top with sprinkles before coating hardens.