From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Line a baking sheet with parchment or wax paper.
2
In a large pan over medium heat melt butter and marshmallows until completely melted and smooth.
3
Remove from heat and add in Rice Krispies cereal, stir to evenly coat cereal.
4
Spread the cereal mixture evenly into the lined baking sheet and press gently. To press the mixture in without sticking, you can spread butter on your hands or use a piece of wax paper.
5
Allow the cereal mixture to cool completely.
6
Gently lift the cooled rice krispies treats out of the baking sheet and sit on a flat surface that you can safely cut on.
7
Cut the cereal treats in half down the middle and then down the center lengthwise. Cut each quarter into thirds creating rectangle pieces.
8
Trim the corners off of the rectangular pieces to create a popsicle shape.
9
Press a popsicle stick into the bottom of your popsicle shaped rice krispies treat. Repeat with all 12 pieces.
10
In a double boiler, or a heat safe bowl over a pot of simmering water, melt your candy melts. You want the chocolate to be smooth. If it is too thick you can add shortening, add it in a ½ tsp at a time until the consistency is creamy and smooth.
11
Lay wax or parchment paper flat on your counter and table.
12
Dip the top ¼ of each popsicle into your candy melts, you can also use a spoon or spatula to spread it on the area you’d like to cover.
13
Lay the dipped popsicle on your prepared surface to cool.
14
Repeat with each popsicle until they are all dipped. I dipped mine in all three colors but you can dip in one color and drizzle with the others, the choice is yours!
15
Place the remaining melted chocolate in a piping bag and cut off the tip, drizzle your popsicles with the chocolate.
16
Sprinkle with sprinkle while the chocolate is still soft.
17
Allow to cool completely.
18
Wrap individually with plastic wrap, or store in an airtight container until ready to serve.
My Calorie Intake
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Tips & Tricks (5)
- Butter-to-Marshmallow Ratio 🧈Use a 1:1 ratio of butter to marshmallows for optimal texture—too much butter creates greasy treats, while too little results in dry, crumbly bars that won't hold together.
- Cool Before Dipping 🧊Allow your Rice Krispie treats to cool completely at room temperature for at least 2 hours before dipping in melted chocolate, preventing the treats from falling apart and ensuring a clean chocolate coating.
- Shortening Trick for Chocolate 🍫Add a small amount of shortening (about 1 tablespoon per cup of candy melts) to your chocolate mixture to thin it out for smoother dipping without compromising the final coating thickness.
- Sprinkle Application Timing ⏱️Apply sprinkles immediately after dipping while the chocolate is still wet—waiting even 30 seconds allows the chocolate to set, causing sprinkles to slide off instead of adhering properly.
- Parchment Paper Setup 📋Line your baking sheet with parchment paper and lightly grease it before pressing the marshmallow mixture, making cleanup effortless and preventing sticking without affecting the treat's texture.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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