19 Dec 2011
Cake pops are all the rage these days, probably because they’re so adorable. So for the holidays I’ve created Crispy Treat Pops using Erewhon Crispy Brown Rice – Gluten Free Cereal for those who are gluten free and can’t have regular cake pops.
These are easy enough to make with the kids, to get them involved in making gifts for grandma or their teacher.
Cooking Challenges Recipe Contest
Speaking of homemade gifts and treats, have you entered Attune Foods’ Cooking Challenges Recipe Contest? This month, they’re looking for original homemade gift recipes. You must use one of the following Attune Foods products:
- Erewhon Crispy Brown Rice – GF
- Erewhon Strawberry Crispy
- Erewhon Raisin Bran
- Skinner’s Raisin Bran
- Uncle Sam Original
- Uncle Sam Strawberry
The lucky winner will get a $200 grocery store gift card, their recipe printed on Attune Foods packaging, and most importantly, $200 donated on their behalf to Share Our Strength, dedicated to ending childhood hunger in the U.S.
Erewhon Crispy Brown Rice Treat Pops
- Cooking spray
- 7 cups Erewhon Crispy Brown Rice cereal
- 1/4 cup butter
- 6 cups mini marshmallows
- 1 24-ounce package almond bark
- Decorating items: sprinkles, shredded coconut, nonpareils, jimmies,
mini chocolate chips, etc. – enough to decorate 24 pops
- 24 lollipop sticks
Lightly coat a large bowl with cooking spray.
Pour Erewhon Crispy Brown Rice cereal into the bowl and set aside.
Melt butter in a large saucepan over medium heat.
Add the mini marshmallows and continue to cook until they’re melted. Make sure to stir often so the marshmallows and butter don’t burn.
Remove from heat and pour marshmallow mixture on top of the Erewhon cereal. Stir to combine. (If needed, use your hands to gently combine the mixture. Make sure to coat your hands with cooking spray first.)
Coat your hands with cooking spray so the treats don’t stick to your hands. Form the cereal and marshmallow mixture into 24 (2-inch) balls. Put aside for 30 minutes until the balls harden. (You can put the balls in the freezer for 15 minutes to speed up the process.)
Melt the almond bark according to package directions.
Dip treat balls into the almond bark to coat completely. Shake off excess.
Roll ball in sprinkles, shredded coconut, etc. before almond bark hardens.
Place coated and decorated balls on a wax paper or silicone baking mat. Let almond bark harden.
Remove extra bark and decorations from the bottom of your ball. (The side that was on the mat or waxed paper.)
Gently stick the lollipop stick into the bottom of your ball being careful not to push it all the way through. (Using a twisting motion helps.)
- Place a few pops in a clear cellophane treat bag and tie with a pretty ribbon.
- Put your Erewhon Brown Rice Crispy Treat Pops in a tall mug or glass filled with coffee beans. (You can trim the lollipop sticks to fit your container.)