Crispy rice squares are fun, but swap the knife for a cookie cutter and you are just one step away from a festive treat. Our California Dried Figs make rice krispie pops extra special and not just for special occasions, but for snack time and as a weeknight baking project.
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.
So Many Shapes
You can make rice krispie pops fit whatever occasion and holiday you’re celebrating. Use star cookie cutters for Memorial Day, Independence Day, or Labor Day. Pull out hearts for Valentine’s or to use on Mother’s Day or Father’s Day. Flower rice crispy pops would be fun for Spring. Try out leaves for the autumn or Thanksgiving.
Golden Dried Figs Update a Classic Treat
When you pair our Orchard Choice and Sun-Maid California Golden Dried Figs with melted butter and marshmallows, the results are sticky toffee flavor that is irresistible. You can also use our Orchard Choice and Sun-Maid California Mission Dried Figs too for a different spin.
Get Creative with Rice Crispy Pops
Chocolate and figs are a natural pairing. Melt chocolate to take these rice krispie pops into a delicious project for families. If you melt white chocolate (either blocks that have been finely chopped or chips) then, you can separate into small bowls and add a dash of food coloring for different colors you can paint onto the rice crispy pops. Dip the treats or drizzle chocolate over their tops—just make sure to place parchment paper or wax paper underneath.
Sticky Toffee Rice Krispie Pops
- 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
- 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.