Feb 13, 2013

Cherry Rice Krispie Pops

We are busy making last minute preparations for our church's Valentine Banquet, hence the lack of posts.

Other than fresh flowers, the decorating is complete.

(This was taken before the place settings were complete.)

place card graphic courtesy of The Graphics Fairy

Now it's time to prepare the food. It's a little early to do too much, but these krispie pops will stay fresh until the banquet... if they last that long!

Cherry Rice Krispie Pops
{click to print}

4 TBS butter
6 C (one 10.5 oz pkg) mini marshmallows
1 packet of flavored gelatin (I used cherry)
6 C Rice Krispie cereal

white candy melts
Valentine sprinkles
lollipop sticks

Melt the butter in a large pot on low. Add the gelatin and marshmallows, and stir until the marshmallows are melted and gooey.

Add the cereal, and stir until well mixed. Pour the mixture onto a greased cookie sheet or a 9 x 13 baking dish. Use a buttered spatula, wax paper, or a buttered ziploc bag (worn as a glove, and yes, I made that up today) to press the mixture evenly across the pan.

Allow the mix to cool completely. You can stop here and cut the krispies into bars, or you can keep going and make krispie pops.

For krispie pops, use a cookie cutter to cut out individual sized pieces.

Stick a lollipop stick about one inch up through the bottom of the piece.

Melt the candy melts according to the directions on the bag, and drizzle over the krispie pops.

Add sprinkles before the candy hardens.

Yum! If you don't want to bother with the lollipops, you can still drizzle the candy coating and sprinkles on the krispie bars before cutting them. Enjoy!

Sharing at:
Savvy Southern Style
Ginger Snap Crafts
House of Hepworths
Tatertots & Jello


  1. Yummy! These look beautiful (as did the banquet space). I hope you'll link up at this week's Off the Hook!

    1. Thanks for stopping by, and thanks for the invitation!