Everything’s better on a stick, right?
The infamous cake pop has been appearing at birthday parties, weddings and baby showers across the world. There are hundreds of cute, intricate and time-consuming designs. I even have a cake pop pinterest board of pops I’ll probably never even try to make.
Maybe I’m just a cake pop failure, but mine never turn out like the photos. The balls end up bumpy, the chocolate isn’t smooth and they end up looking like my five year old made them.
In come Scotcharoos, one of my favorite childhood desserts. The rice krispie mixture makes them easy to mold into shapes and it takes far less time than cake pops!
Use your favorite recipe for Scotcharoos. I like the recipe from ricekrispies.com.
- Place the corn syrup and sugar into a saucepan and cook over medium heat, continuously stirring, until the sugar dissolves and the mixture begins to boil. Remove from heat and stir in peanut butter. Then pour in your Rice Krispies and stir until combined. Press mixture into a pan coated with cooking spray. Set aside for 20-30 minutes so the mixture can cool and harden a bit.
- Cut your rice krispie mixture into 1×1 inch squares and roll each of those into balls. Stick the Lollipop sticks in the center and set aside.
- Melt the chocolate and butterscotch chips together in a saucepan over low heat, stirring constantly until melted. Dip each “pop” into the melted mixture and then roll in sprinkles. Stick in styrofoam or a Cake Pops Stand to dry and harden!
Ok, these huge ice cream-looking Scotcharoos are too decadent! Use the same process as the circle pops, but shape into an ice cream bar shape.