The popular crispy rice treats recipe is updated for adults but equally enjoyed by kids! We’ve taken one of our favorite desserts, sticky toffee pudding, made with Orchard Choice or Sun-Maid California Dried Figs and turned it into a childhood treat. For a fun way to riff on this sticky toffee crisp rice treats, check out the note below for tips to make crispy rice treat lollipops using cookie cutters. Chocolate and figs are a natural pairing. Dress up the casual snack for a sophisticated dessert by dipping or drizzling the crisp rice treats in white or dark chocolate.
Sticky Toffee Rice Krispie Pops
Rice crispy pops get updated with dried figs. This rice krispie pops recipe tastes like sticky toffee pudding with snap and crunch.
Servings 30 treats
Calories 70kcal
Ingredients
- 1/2 cup unsalted butter
- 1 cup Sun-Maid California Golden Dried Figs stemmed, thinly sliced
- 1/2 tsp kosher salt
- 1/4 cup brown sugar packed
- 4 cups mini marshmallows
- 6 cups crispy rice cereal
Instructions
- Line a half baking sheet or 9×13-inch pan with foil. Lightly coat with cooking spray.
- Place a large skillet over low heat. Melt the butter and figs in the skillet, stirring occasionally, keeping butter in the middle of the skillet with the figs on the outer edges. The butter will separate into liquid and solids. At this point, swirl the pan or stir continually, submerging the figs into the butter—look for a slight foam to form that takes on a light brown color. The aroma will be a bit nutty, about 4 to 8 minutes.
- Immediately transfer the butter and figs to a food processor, swiping the skillet clean with a spatula. Process the butter and figs until a paste forms.
- Transfer the fig paste to a large saucepan set over medium heat. Stir in the brown sugar and salt, and cook for 2 minutes. The butter should separate a little from the fig paste and you’ll hear a sizzle. Remove the pan from heat and stir in the marshmallows until combined and melted. Stir in the cereal until coated.
- Transfer the sticky cereal to the prepared sheet pan, pressing into an even layer with the spatula. Cool for an hour. Lift up on the foil and move to a flat surface. Lightly coat a cookie cutter with cooking spray. Press all the way down and place the cut-out onto a plate. Continue, cutting shapes close together as possible. Store in single layer stacks on waxed paper or foil in a sealed container for up to 3 days. You can also freeze them in a sealed container—just remember to defrost them on the counter for 10 minutes.
Notes
NOTE: Make crispy rice treats lollipops: poke a lollipop stick into the side of the crispy rice treat. If it feels loose, gently press down on the cereal. Place them in a single layer and in alternating directions on a sheet pan. Freeze for 15 minutes.
NOTE: Save the scraps! Ball them up and press flat. Then continue to stamp out cookie cutter shaped crispy rice treats. One note here: the treats made from the scraps can be a bit tender so, freeze for a few minutes to help them keep their shape.
Recipe and photo by Annelies Zijderveld
Nutrition
Calories: 70kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 45mg | Potassium: 7mg | Fiber: 1g | Sugar: 6g | Vitamin A: 95IU | Calcium: 3mg | Iron: 0.1mg