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Crispy Rice Pops

cookies

1/4 cup butter
2 teaspoons vanilla
1 bag (8 oz) mini marshmallows
6 cups rice crisp cereal
8 ounces semisweet chocolate; chopped
1 cup candy sprinkles

In large saucepan, melt butter with vanilla over medium heat. Add marshmallows; cook, stirring, for about 8 minutes or until melted. Remove from heat; stir in cereal until combined. Let cool enough to handle. With well-greased hands, divide and shape mixture into 12 balls. Let cool completely on baking sheet. Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Dip half of each ball into chocolate then into sprinkles. Place on waxed paper; let dry completely. Insert wooden stick for holding. Wrap each in plastic wrap and tie with ribbon. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates

Contributor: Canadian Living - December, 1999

Yield: 12 servings

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