Tuesday, November 12, 2013

CRISPY RICE CHOCOLATE POPS

3 tbsp unsalted butter
1 pkg (10-oz) marshmallows
2 tsp vanilla extract
6 cups puffed brown rice cereal
8-oz bittersweet chocolate melted
1/2 cup finely chopped pistachios
1/2 cup toasted coconut flakes

Melt the butter in a large pot over medium heat; add the marshmallows and stir until melted, about 6 minutes. Remove from heat and stir in the vanilla extract and cereal until combined.  Transfer to a baking sheet that has been coated with nonstick cooking spray.  Let stand approximately 5 minutes or until cool enough to handle.

Dampen hands and form the mixture into 32 balls about 2-inches in diameter.  Stick a small bamboo skewer into each ball pressing gently to adhere.  Transfer balls to lightly oiled foil and let stand for 15 minutes to set.

Dip the balls into the melted chocolate and return to the foil.  Sprinkle half with the pistachios and half with the flaked coconut.

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