The Freshman Cook: Red, White and Blue Rice Krispie Cake Batter Pops

It is Day 11 of our “15 Days of Red, White and Blue” series, and today we made Cake Batter Rice Krispies, and then rolled them into balls, and stuck them on a stick! Simple? Yes! Time consuming? Slightly! But delicious, and oh, so cute!

Rice Krispie Cake Batter Pops

(adapted from How Sweet Eats via Gimme Some Oven) 3 tablespoon Butter 1 10 oz. bag mini Marshmallows 1/4 cup Yellow Cake Mix 6 cups crispy Rice Cereal 1 (1.75 oz) container of Sprinkles Red, White, and Blue Candy Melts Sticks for Pops Melt the butter over low heat in a large pan. Add marshmallows. Stir until they begin to melt. Add in dry cake mix 1 spoonful at a time until combined.
Stir in cereal until it is completely covered with marshmallow.
Add sprinkles and mix in.
Start rolling the rice krispies into balls. You can make them any size you want, but they look the best when they are all a consistent size. I wear gloves to do this, and I spray the gloves with cooking spray to prevent sticking. Melt some white candy melts in a double boiler.
Dip the bottom of the sticks into the candy melts, and then insert them into the rice krispie balls. Let them setup. Dip each ball into the white candy melt.
Melt some of the red candy melt. Using a fork, dip it in the candy melt, and then swing it side to side in the pan, over the rice krispie balls. Let dry. Melt blue candy melt. Using a fork, use the same motion with the blue melt as you did with the red melts, putting the blue over the red in spots. Let dry. Happy 4th of July!