Rice Krispie Treat Popsicles

Course: Dessert

Cuisine: North American

Prep Time: 1

Total Time: 1

Servings: servings

Calories: 148kcal

Author: Lord Byron's Kitchen

These cute little treats are so easy to make and just in time for Easter! Rice Krispie Treat Popsicles are a no-bake treat with so many decorating options! Choose your base, choose your drizzle colours, and choose your sprinkles. Perfect for kids, but great for adults who like to play with their food too!

Print Recipe

Equipment

16 popsicle sticks
16 cellophane bags
1 empty egg carton
kitchen string or ribbon

Ingredients

16 Rice Krispie Treats, store-bought
1 cup candy melts
1/4 teaspoon coconut oil
1/2 cup sprinkles

Instructions

Setting up a Work Station:

Remove the lid from the egg carton so that you are left with only the bottom part. Turn it upside down and place it onto a cutting board.
Puncture the top of each inverted egg holder. To do this, use the tip of a small, sharp knife. You will only need to put in small punctures – just a slit.
When transferring the finished popsicles to the egg carton, be sure to load up the carton from end to end, meaning place one popsicle at one end and then a second at the other end. Working back and forth like that you will balance out the weight being loaded onto the carton and will prevent it from toppling over.
Next, add the sprinkles to a wide, shallow bowl. Set aside.

Shaping the Rice Krispie Treats:

Working with one individually wrapped Rice Krispie Treat at a time, unwrap it and place flat on a cutting board. Use a knife to cut off the upper corners. Using the cutting board as a flat, hard surface, pick up the treat and gently round out the upper edges so that they are rounded out. Push the treat into the cutting board and roll it to round out the top. Next, lay the treat flat on the cutting board and with one palm placed on top of the treat, gently, but firmly, push the popsicle stick into the treat. Repeat this will all 16 treats.

Preparing the Candy Melts:

Transfer one cup of the melts to a microwave-safe bowl. Add 1/4 teaspoon of vegetable oil or coconut oil. Microwave the candy melts in 15-second increment, stirring well between each increment. When completely smooth, transfer to a Ziploc bag and cut off the tip.

Assembly and Packaging:

Holding one popsicle at a time, drizzle the melted candy melts in a zig-zag pattern on one side. Turn over the popsicle and repeat the drizzle on the other side. Holding the popsicle over the bowl of sprinkles, top each side with sprinkles, allowing the excess to fall back into the bowl.
Transfer the decorated popsicle to the egg carton. Carefully push the popsicle stick into one of the pre-punched holes. Push the stick down into the carton until it touches the cutting board under the egg carton. Move on to the next popsicle. Repeat until all Rice Krispie Treat Popsicles are decorated.
Once the candy melt drizzle has re-hardened, insert the popsicles into a cellophane bag and tie string or ribbon tightly around the stick end.
Packaged popsicles should be stored in a large Ziploc bag or a large container with a tight-fitting lid. This will keep the treats tasting fresh and will prevent them from drying out. Do not refrigerate!

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