A cake pop mould, lots of cereal, and a desperate need for a break from university work. This recipe was born with a mad idea that you don't want to get too much into baking because work is waiting... I must thank one of my work colleagues who was the inspiration behind it. Many thanks Ali, Fab idea!
This is what you get, a crispy, chocolately pop of goodness sprinkled with goodness (or sprinkles or whatever you have at hand.) It doesn't take that long and its ideal for kids to make as well as there's no oven involved.
This is what you get, a crispy, chocolately pop of goodness sprinkled with goodness (or sprinkles or whatever you have at hand.) It doesn't take that long and its ideal for kids to make as well as there's no oven involved.
Recipe: Makes around a generous 14
· 95g
Rice crispie cereal
· 453g
Good quality milk chocolate, plus 735g good quality milk chocolate for dipping
· Sprinkles
like popping candy, heart sprinkles glitter its up to you completely.
Equipment:
· Heatproof
Bowl x 1
· Bowl for
various sprinkles
· Wooden
spoon
· Lolly
pop sticks
· Cake
pop mould
· Microwave
· Greaseproof
paper
1. Break
453g of the chocolate into pieces and place in a heatproof bowl over a saucepan
of barely simmering water. Stir occasionally until completely melted. Set aside
to cool. Alternatively microwave for 30 seconds bursts until completely melted.
2. Mix
the rice crispies into the chocolate.
3. Spoon
the mixture into one half of the cake pop moulds. Do the same for the second
half.
4. Quickly
sandwich the two halves together and stick the lolly sticks in the top where
the hole it. Freeze for about 30 minutes.
5. While
waiting set up your sprinkles into a bowl and greaseproof paper ready for the
chocolate pops to dry. So you've got a little production line going.
6. Pop
the chocolate pops out carefully.
8. One at a time, dip the pop into chocolate and wait until the excess has come off.
Bake on (or No-Bake On...in this case)
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