Crispy Star Pops Recipe 465

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CRISPY STAR POPS



Crispy Star Pops image

These patriotic pops are a hit at our annual Fourth of July get-together. Serve them as an after-picnic dessert. Or slip them into cellophane bags, tie on ribbons and give them as favors. -Colleen Sturma, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 pops.

Number Of Ingredients 7

8 cups miniature marshmallows
6 tablespoons butter, cubed
12 cups Rice Krispies
12 Popsicle sticks
1 cup white baking chips
1/2 teaspoon shortening
Red, white and blue sprinkles

Steps:

  • In a Dutch oven, heat marshmallows and butter until melted. Remove from the heat; stir in cereal and mix well. Press into a greased 15x10x1-in. baking pan. Cut with a 3-in. star-shaped cookie cutter. Insert a wooden pop stick into the side of each star; place on waxed paper., In a microwave, melt white chips and shortening; stir until smooth. Spread over stars. Decorate with sprinkles.

Nutrition Facts : Calories 171 calories, Fat 6g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

CRISPY STAR POPS RECIPE - (4.6/5)



Crispy Star Pops Recipe - (4.6/5) image

Provided by á-81356

Number Of Ingredients 6

8 cups miniature marshmallows
6 tablespoons butter, cubed
12 cups Rice Krispies
1 cup white baking chips
1/2 teaspoon shortening
Sprinkles, red, white, and blue

Steps:

  • In a Dutch oven, heat marshmallows and butter until melted. Remove from the heat; stir in cereal and mix well. Press into a greased 15x10x1-inch baking pan. Cut with a 3-inch star-shaped cookie cutter. Insert a wooden popsicle stick into the side of each star; place on waxed paper. In a microwave, melt white chips and shortening; stir until smooth. Spread over stars. Decorate with sprinkles.

CRISPY (NO-FRY) POTATO PANCAKE POPPERS



Crispy (No-Fry) Potato Pancake Poppers image

These might only be half as tall as Tater Tots®, but personally I think they're twice as good! With just a handful of ingredients and no messy stovetop frying, get ready to enjoy these crispy, caramelized potato pancake poppers. Pipe sour cream on top and sprinkle with chives to serve, or arrange on a platter and serve alongside an amazing dip, like a garlicky pesto aioli. They also make for truly fantastic breakfast potatoes to serve with bacon and eggs.

Provided by Chef John

Categories     Vegetable Appetizers

Time 1h10m

Yield 6

Number Of Ingredients 9

3 tablespoons butter, melted
2 large russet potatoes, peeled
½ tablespoon garlic powder
1 ½ teaspoons kosher salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
1 tablespoon all-purpose flour
½ cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
  • Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
  • Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
  • Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
  • Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
  • Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
  • Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

Nutrition Facts : Calories 204 calories, Carbohydrate 24.1 g, Cholesterol 21.1 mg, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 629.2 mg

RICE KRISPY POPS



Rice Krispy Pops image

Great for kids but make extras for the adults because they will love them too. This was based on "Soft and Chewy Rice Krispies Treats" by wyojess with my thanks.

Provided by Chef Norma JS

Categories     Lactose Free

Time 10m

Yield 8-10 pops

Number Of Ingredients 5

1/4 cup margarine (can be dairy-free)
16 ounces marshmallows
1 teaspoon vanilla
1/4 cup nonpareils (small size and mixed colors)
6 cups Rice Krispies (generic cereal is fine)

Steps:

  • I used the following: Wilton round cookie-pop tray, cookie-pop sticks, assorted color icing and metallic ties all of which can be found in the cake decorating section of a party store or craft store. Saran type wrap was used to wrap the pops.
  • Spray cookie tray lightly with Pam.
  • Melt margarine in heavy pan over medium heat.
  • Add marshmallows and stir continuously until smooth.
  • Add vanilla.
  • Add nonpareils and stir.
  • Turn heat off but leaving pot on burner add the cereal. and stir until evenly mixed.
  • Put some in mold, add stick and put some more on top and with damp hands press lightly.
  • Have fun decorating, let dry and over pop with plastic wrap and fasten with ties to secure the wrap. I put them in a basket filled with Styrofoam that I decorated.

FIRECRACKER CRISPY MARSHMALLOW POPS RECIPE BY TASTY



Firecracker Crispy Marshmallow Pops Recipe by Tasty image

Here's what you need: marshmallow, butter, puffed rice cereal, fizzy rock candy, white chocolate, milk chocolate, sprinkles, fizzy rock candy

Provided by Vaughn Vreeland

Categories     Snacks

Yield 9 servings

Number Of Ingredients 8

2 ½ cups marshmallow
6 tablespoons butter
8 cups puffed rice cereal
2 oz fizzy rock candy
white chocolate, melted
milk chocolate, melted
sprinkles, for decorating
1 cup fizzy rock candy, for decorating

Steps:

  • In a large glass bowl, melt the marshmallows and butter in the microwave for 3 minutes. Stir to fully incorporate.
  • Mix in the puffed rice cereal and stir until evenly coated.
  • Add the fizzy rock candy and stir until well combined. Be sure to add the candy no sooner than this stage, for it may lose its "pop" if mixed with the hot marshmallow mixture.
  • Spread the mixture in a 9x9-inch (23x23-cm) pan lined with parchment paper and press down to create an even layer. Top with fizzy rock candy.
  • Dip 9 straws sticks in a bit of melted white chocolate and place them in 3 even rows across the baking tin.
  • Let the white chocolate harden at room temperature for 30 minutes or in the refrigerator for 10 minutes.
  • Remove the parchment paper and cut into 9 equal squares.
  • Dip the treats into melted milk chocolate going half way up, and decorate with sprinkles and more rock candy.
  • Place the completed pops on a parchment paper-lined sheet tray and let sit for about an hour until the chocolate is set.
  • Enjoy!

Nutrition Facts : Calories 558 calories, Carbohydrate 115 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, Sugar 36 grams

CHRISTMAS TREE CRISPY POPS



Christmas tree crispy pops image

These fun marshmallow lollipops are a great way to entertain children in the kitchen

Provided by Good Food team

Categories     Treat

Time 35m

Yield Makes 6

Number Of Ingredients 7

200g marshmallow
3 tbsp golden syrup
100g Rice Krispies
6 ice-cream cones
500g icing sugar
½ tsp green food colouring
sweets and sprinkles , to decorate

Steps:

  • Melt the marshmallows and golden syrup in a pan, then stir in Rice Krispies. Working quickly, pack the mixture into ice cream cones and push a lolly stick into the middle of each one. Chill the cones for 1 hr until completely firm. Mix icing sugar with green food colouring and enough water to make a thick icing. Dip the cones into the icing and decorate with sweets and sprinkles. Prop up on a wire cooling rack to set.

Nutrition Facts : Calories 547 calories, Carbohydrate 132 grams carbohydrates, Sugar 112 grams sugar, Protein 8 grams protein, Sodium 0.4 milligram of sodium

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