Rice Krispies Pops

Makes 12 pops



1/4 cup butter

4 cups mini marshmallows

5 cups Rice Krispies cereal

14 oz. candy melts

Assorted colors of food coloring

Colorful sanding sugar, optional



Melt butter in a large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.


Add cereal. Stir until well coated.


Using a buttered spatula or waxed paper, press mixture evenly and firmly into a buttered 13 x 9 inch pan. Refrigerate 20 minutes.


Prepare a baking sheet with a layer of parchment or wax paper.


With a 2” heart cookie cutter, cut heart shapes out of the Rice Krispies treats and stick lollipop sticks into the bottom of each heart. Melt candy melts and add food coloring for desired color. Dip the hearts into the candy melts and lay on baking sheet. Sprinkle with colorful sanding sugar, if desired. Refrigerate until candy coating is hardened, about 30 minutes.