Wednesday, 12 March 2014

No Bake Rice Crispie Pops

A cake pop mould, lots of cereal, and a desperate need for a break from university work. This recipe was born with a mad idea that you don't want to get too much into baking because work is waiting... I must thank one of my work colleagues who was the inspiration behind it. Many thanks Ali, Fab idea! 
This is what you get, a crispy, chocolately pop of goodness sprinkled with goodness (or sprinkles or whatever you have at hand.) It doesn't take that long and its ideal for kids to make as well as there's no oven involved. 


Recipe: Makes around a generous 14
·       95g Rice crispie cereal
·       453g Good quality milk chocolate, plus 735g good quality milk chocolate for dipping
·       Sprinkles like popping candy, heart sprinkles glitter its up to you completely.
Equipment:
·       Heatproof Bowl x 1
·       Bowl for various sprinkles
·       Wooden spoon
·       Lolly pop sticks
·       Cake pop mould
·       Microwave  
·       Greaseproof paper
1.    Break 453g of the chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water. Stir occasionally until completely melted. Set aside to cool. Alternatively microwave for 30 seconds bursts until completely melted.
2.    Mix the rice crispies into the chocolate.
3.    Spoon the mixture into one half of the cake pop moulds. Do the same for the second half.
4.    Quickly sandwich the two halves together and stick the lolly sticks in the top where the hole it. Freeze for about 30 minutes.
5.    While waiting set up your sprinkles into a bowl and greaseproof paper ready for the chocolate pops to dry. So you've got a little production line going.
6.    Pop the chocolate pops out carefully.
7.    Melt the 735g of chocolate, in the same way for step one.

8. One at a time, dip the pop into chocolate and wait until the excess has come off.

    9. Dip into your sprinkles and place onto greaseproof paper until completely dry.

Bake on (or No-Bake On...in this case)
Bake On! Penny x
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