Rice Krispie Square Pops
It's been a very long time since I had a rice krispie square, so when a few people requested them recently, I wasted no time and went to work. Popular with kids and adults (you know you like them), these sweet treats are probably one of the easiest things in the world to make. Nothing more than toasted rice cereal, melted marshmallows and butter, the squares come together in a matter of minutes. Waiting for them to set is perhaps the most difficult thing to do since their enticing sweetness makes you want to dig right into them, but this too can be remedied.
While searching for the 'krispie' treat recipe (it had been decades!), I was amazed to see how creative people can be with their squares, or rounds, or shapes. For this particular batch I wanted the original square with nothing added to it. To make it easier for people to devour one, I decided to put each square on a lollipop stick. As tempting as they are to just grab and bite, the sticky quality of a rice krispie treat can be quite messy.
Let's get to the squares because you should waste no time in making some for your home or for the office, but they will probably be an even bigger hit if you make some for your kid's classroom. If you package each one in a cellophane bag tied with some string like I did, you'll be made in the shade.
A bit of retro. A bit of sweetness. Delicious!
Rice Krispie Square Pops Ingredients
- 12 cups toasted rice cereal
- Two 10 oz. bags of marshmallows
- 8 tablespoons unsalted butter
Yield: Eighteen 3x3" square pops
Equipment: Two 9x2" square cake pans, parchment paper, baking sheets & 18 lollipop sticks
Prepare two 9x2" square baking pans by spraying them with nonstick cooking spray. Line one side of the pan with parchment paper or waxed paper and leave a 2" overhang on each side. This will make it easier to lift the block of treats.
Cut a separate piece of waxed paper to press down the mixture when it's ready.
Put the toasted rice cereal into a very large bowl.
In a large pot over medium heat, add the butter and marshmallows. Stir with a heatproof spatula or a wooden spoon (reserved for sweet preparations) until every marshmallow is melted and the mixture is smooth.
Immediately pour the contents over the rice cereal. Using two spatulas or spoons, mix the melted marshmallow mixture with the rice cereal until thoroughly combined.
Divide the mixture between both pans and press down evenly with the piece of waxed paper.
Let the rice krispie squares set completely before lifting them out. If you want to speed up the process, refrigerate them until solid. You can also put them in the freezer to set even faster.
When set, gently remove the blocks onto a cutting board and cut into squares. I had been asked to make generous squares so I made 3x3" blocks. Each 9" pan will make 9 generous squares.
Cut evenly and set them on silpat or parchment-lined sheets. Gently insert lollipop sticks into each square. They can be enjoyed now if you like.
However, if you want to enhance them with chocolate (another request), do this.
This if for 9 Chocolate-Dipped Rice Krispie Squares. Double the recipe if you want all of them to have chocolate.
- 6 oz. or 1 cup semisweet chocolate chips
- 4 tablespoons whole milk
Melt 6 oz. (or 1 cup) semisweet chocolate chips with 4 tablespoons of whole milk over a bain marie. You can also use a microwave if you like. Stir until the chocolate sauce is smooth and thick.
Using a spoon, drizzle chocolate over the tops of the squares, turning them as you go. Set them onto the prepared baking sheets and let the chocolate set.
I set these in the refrigerator before packaging them up.
Choose cellophane bags that are the right size for them and drop one per bag. Tie with a colorful piece of twine and voila! They're ready to be taken wherever one needs a treat. Packaged like this, they can even be sold at a bake sale.
Make some this week!