Rice Krispie Pops
My lovely friend brought by a package of my favorite Sweet & Sara marshmallows that can only be found at one Whole Foods Market in the county where we live. It’s sort of a hike for me but my sweet pal (who’s name happens to be Sarah!) thought of me while there and picked up an extra package in an act of pure love. That’s the way to my heart, people. Vegan sweets! : )
And so it was time for Rice Krispie Treats, vegan-style. And why not make them into fun pops dipped in chocolate ganache with a variety of delicious toppings? There was something for everyone. My husband dug the one with coconut flakes, my girls went for the rainbow sprinkles, my little guy dug into a plain chocolate, and I went for the one with crumbled walnuts.
Here’s what you need:
- 4 tbsp Earth Balance buttery stick
- one 6-oz package Sweet and Sara marshmallows, at room temperature (or other vegan marshmallow)
- 2 tbsp brown rice syrup
- 6 cups rice krispies (name-brand or generic)
- 1.5 cups vegan chocolate chips
- 1 tbsp canola oil
- toppings of your choice
Pour the rice krispies into a large bowl and set aside. In a medium saucepan, melt the Earth Balance over medium heat. Add in the marshmallows and stir continuously until they’ve melted into a blob of marshmallow goodness. Note that they will not melt as quickly or smoothly as conventional marshmallows. They will stay as one mass but will definitely melt into a form closer to a liquid than a solid. Add in the brown rice syrup and continue to stir until the consistency looks something like this:
Remove the marshmallow mixture from the heat and immediately pour it over the rice krispies. Toss to coat evenly and do so quickly as the marshmallow mixture will cool and harden faster than conventional marshmallows. Once it’s well coated, pour it into a 9×13 pan and press it down into an even layer using a spatula or wax paper. Note that vegan waxed paper can be found at Whole Foods and other natural food stores. I use a brand called “If You Care.”
In the end, your pressed pan should look something like this:
Allow the rice krispie mixture to cool completely. In the meantime, heat the chocolate chips and canola oil in a saucepan over medium heat until it has melted into an even consistency and color. Be sure to stir constantly. Once the krispies have cooled, cut them into 9 even rectangles. Stick popsicle sticks or lollipop sticks into the rectangles to make them into pops. Dip them into the chocolate mixture and then lay them onto a baking sheet lined with wax paper. Sprinkle on the toppings then refrigerate for about 15 minutes or until the chocolate is set. Remove from the fridge and allow a few minutes for them to thaw to room temp before serving.