These little gems are perfect for little Christmas treats. Or class treats. Or neighbor gifts. Or bday party favors. Or just for FUN! Pictured above are: Pink peppermint dipped in white chocolate, S'more - basic treats dipped in milk chocolate and graham crackers, cookies-n-cream dipped in white chocolate with oreo bits, and caramel treats dipped in milk chocolate and pecans.
Basic Puffed Rice Treats
1 stick Butter
16 oz bag mini marshmallows
12 cups puffed rice cereal
In a very large microwave safe bowl melt the butter (about 60 seconds). Stir in the marshmallows. Microwave in 30 second increments, stirring after each 30 seconds with a wooden spoon, until the marshmallows are melted and smooth*. Stir in puffed rice cereal by taking the wooden spoon from the edge of the bowl to the center and back to the edge, until everything is well mixed.
Pour in to a buttered 9x13 pan and press down with buttered hands. Let cool completely (I prefer in the fridge). After they are cooled you can remove the whole thing from the pan and cut into squares.
*At this point, you can add extra flavorings - like crushed up candy canes, chopped caramels, oreo crumbs, peanut butter, etc. Add about 3/4 cup of each, depending on what flavor you want.
Puffed Rice Treat "Popsicles"
Make puffed rice treats as directed, but after stirring, press them in to popsicle molds that you have sprayed thoroughly with cooking spray - rubbing your hands with butter to keep them from sticking. Press them pretty firmly in to the molds. And then push in the popsicle sticks. Place them in the freezer for about 15 minutes, or until completely cooled. Pop them out of the molds.
While "popsicles" are in the freezer, melt your chocolate. Melt your chocolate in a double boiler over simmering water until smooth and then pour into a deep but not wide bowl or cup. Or place your chocolate in a DEEP but not wide microwaveable bowl (this allows for the chocolate to be deep enough to dip the popsicles). Melt your chocolate in the microwave in 30 second increments, stirring after each, until chocolate is smooth when stirred. Let cool slightly. Dip popsicles by gently placing them upside down in the chocolate until all of the popsicles AND about 1/8” of stick is covered. Lift the popsicle and allow the excess chocolate to drip off. Then, gently swirl the cupcake upward (allowing the chocolate at the tip to swirl to the side). Continue with remaining popsicles. If the chocolate gets too thick, return it to the microwave for ten seconds to soften it.
Place them in a Styrofoam block so that they can dry upright. You can purchase them at any craft store or a bakery supply store like Orson Gygi or Baker's Cash and Carry.
After the chocolate has set, repeat and dip them for a second coat (this allows them to have a smoother finish). After you have swirled off the excess chocolate, sprinkle the candy cane bits, nuts, oreo crumbs, graham cracker crumbs, or whatever topping you want on your bars! Place them back in the styrofoam block and place them in the fridge to set.
