This fun twist on the classic Rice Krispies Treat recipe adds chocolate, sprinkles, and a handy popsicle twist so there’s no sticky fingers
8 cups Rice Krispies cereal
1 bag (10.5 oz) mini marshmallows
1/2 cup butter or margarine
1 tsp vanilla
1.5 cups semi-sweet chocolate chips (3/4 bag)
1.5 cups white chocolate chips (3/4 bag)
18–24 popsicle sticks
Melt the butter in a large saucepan over low-medium heat. Add the marshmallows and let it sit for about 30 seconds. Gently stir. Add the vanilla extract and gently stir again. Let the marshmallows partially melt but remove from heat before they are fully melted. Stir (off the burner) until they are completely melted. Add the Rice Krispies and gently mix.
Dump into a 9×13″ greased pan and pat down gently with your hands (butter them first to prevent sticking.)
Cool for approx 30 minutes, then cut into 2×3″ small rectangles. Shape into popsicles, then push a popsicle stick through the bottom of each treat. Place the treats on wax-paper or parchment paper lined cookie sheets.
Melt the semi-sweet chocolate over low heat, stirring frequently, and add about 1 tablespoon of vegetable oil. Stir until smooth.
Dip each popsicle treat into the chocolate, returning to the paper-lined cookie sheets to dry. Add sprinkles for decorations.