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Crunch Pops https://www.metro.ca/userfiles/image/recipes/pops-croquants-7420.jpg PT15M PT00M PT30M
Crunch Pops: Pour the cereal into a large bowl and set aside.In a saucepan set over medium heat, melt the three butters.Remove from heat and stir into the cereal.Refrigerate for 45 minutes or until the mixture is firm enough to shape into 2-cm (7/8-in.) balls.Place on a parchment-lined baking sheet and freeze for 15 minutes before assembling.Dark Chocolate Glaze: Melt each chocolate in a separate double boiler. Set aside.Assembly: Dip the end of a lollipop stick in one of the chocolate glazes and insert it in a prepared ball.Now dip the ball into one of the glazes, twist it around so any excess chocolate drips off and set the pop in a styrofoam or other base.Repeat with the remaining balls. Garnish according to your fancy.
6
5 1 5 5
Crunch Pops

Crunch Pops

Rate this recipe
1 Vote
6
servings
0:15
Preparation
0:00
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 1/2 cups
    (375 mL)
    puffed rice cereal (such as Rice Krispies)
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    DORSET CEREAL

    DORSET CEREAL

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  • 1/2 tasse
    (125 mL)
    maple butter
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    JAKEMAN'S MAPLE SYRUP

    JAKEMAN'S MAPLE SYRUP

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  • 1/2 cup
    (125 mL)
    peanut butter
  • 2 Tbsp.
    (30 mL)
    unsalted butter
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  • dark chocolate glaze


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  • 10 oz
    (300 g)
    dark chocolate 70 % cocoa, broken into pieces
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    2 for $8.00

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Imprimer ma sélection

Preparation

Crunch Pops: Pour the cereal into a large bowl and set aside.

In a saucepan set over medium heat, melt the three butters.

Remove from heat and stir into the cereal.

Refrigerate for 45 minutes or until the mixture is firm enough to shape into 2-cm (7/8-in.) balls.

Place on a parchment-lined baking sheet and freeze for 15 minutes before assembling.

Dark Chocolate Glaze: Melt each chocolate in a separate double boiler. Set aside.

Assembly: Dip the end of a lollipop stick in one of the chocolate glazes and insert it in a prepared ball.

Now dip the ball into one of the glazes, twist it around so any excess chocolate drips off and set the pop in a styrofoam or other base.

Repeat with the remaining balls. Garnish according to your fancy.

Source : Féd. des producteurs acéricoles du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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