Rice Krispie Pops, dipped in white chocolate & sprinkles
If you are looking for a treat to make for Halloween that is allergy friendly and with ingredients that are easy to obtain, this might be the one for you. They are made with the classic Rice Krispie Treat recipe, so they are free of tree nuts, peanuts, wheat, and eggs. If you want you can make them with dairy free margarine and forgo dipping them in white chocolate, if you have a dairy allergy. Here is the link to the recipe that I followed...
You will also need...
14 oz. chopped white chocolate or Wilton candy melts
Halloween-themed sprinkles or candies
(***If you are making a dairy free version and will not be dipping them in white chocolate, you can add candy or sprinkles to the mixture. You can either do this right after you add the rice krispies or you can sprinkle them on top of the mixture, after you have pressed them into the pan.)
Use a 8 x 8 glass baking pan, that has been sprayed with cooking spray. Cover the bottom and sides with 2 overlapping sheets of wax paper, allowing the extra to hang over the sides. Then spray the pan, once more.
Pour the prepared treat mixture into the pan. Spray hands with cooking spray and pack everything down, as tight as possible. Even out the top, if necessary. Refrigerate until cool, approx. 20 minutes. Remove from the pan and wax paper. Move to a cutting board. Cut the edges to make an even square. Then cut into fourths, crosswise and then each row into three rectangles. This should yield 12 treats, plus a few scraps for you to chow down on or to give to a lucky family member. Insert a stick into the center of each treat and place on a cookie sheet that is covered in wax paper.
Refrigerate for 30 minutes.
Treats, ready for dipping.
With a double boiler, set over low heat, melt approx. 8-10 ounces of chopped white chocolate or melting chips (like the ones you find at the craft store from Wilton). Stir until melted and take care not to burn or scald the white chocolate. Once it is all melted, dip the treat into the chocolate. Cover 5 sides, leaving the bottom where the stick meets the treat, uncovered. Use sprinkles (double check those ingredient list for any possible food allergens) or candies to sprinkle over the chocolate. Cover all sides, except the bottom. Place back on the cookie sheet that has been covered with wax paper. When all treats are decorated, return to the refrigerator to chill until ready to serve.
They should sit out for about 20-30 minutes at room temperature before serving.
Yields 12 treats.
Note: If you read the recipe for GF Brownie Pops from an earlier post of mine, you may recognize the orange colored white chocolate and the same sprinkles. There is no shame in using up ingredients, people! If you got it, use it!