I made these Salted Dulce de Leche Rice Krispie Pops for you. Will you be my valentine!?
I’m pretty excited about Valentine’s Day this year since it is the first year I get to be with my boyfriend. The past two years we have been approximately 3,000 miles away from each other. Cue Skype dates. But not this year! And I have a homemade three course meal planned to make up for all those lost Valentine’s Days.
In case you’re wondering, we will be starting with our favorite cocktail, the Classic Mojito. We like to call them Mojos. Not sure how that started. Then I’m hoping to make a Kale, Pomegranate Seed, and Goat Cheese Salad with an Asian Pear and Ginger Vinaigrette. That is, if I can find kale and pomegranate seeds at the market today. If not, I’ll sub another lettuce and orange slices. Next we will be dining on Cauliflower Alfredo Pasta and Meatballs, finished off with Spiced Poached Pears with Vanilla Ice Cream, Chocolate Sauce, and Dulce de Leche. I can’t wait!
We’re taking a little break from Fiesta Fridays this week for obvious reasons (although I’ve got a great recipe planned for you soon). Instead, I made these Rice Krispie Pops this week as an early Valentine’s Day gift to myself. And you, of course. Except not early for you. Just in time. I put chocolate and sprinkles on them just for us too. This dessert doesn’t exactly fall into the healthy category, but it certainly falls into the delicious one. And, it’s Valentine’s Day for goodness sake, so let’s indulge a bit!
Lots of Valentine’s Day-worthy ingredients go into these pops. Let’s start with the classic- rice krispie treat ingredients: puffed rice cereal, marshmallows, and butter. These three get stirred together over some low heat before adding the dulce de leche. Yup. Then a sprinkle of sea salt and you’ve got the rice krispie part down.
Form the mixture into seven cute little balls, add a skewer to the middle of each one, melt some dark chocolate, and go crazy. I dipped some of the pops completely in chocolate, while others just got a drizzle. And then some of the pops got bathed in rainbow sprinkles, while others were left plain, and one got a touch of extra sea salt. Yum!
I poked holes in an egg carton (see picture below) so I could let the pops cool in the fridge without messing up the chocolate. Very high tech.
So, if you’re looking for a last minute treat, these are a great option.
What are your Valentine’s Day plans?
- 1 tablespoon unsalted butter
- 2 ounces marshmallows (about 8 large marshmallows)
- 1 and ½ cup puffed rice cereal
- 1 tablespoon dulce de leche
- sprinkle sea salt
- 2 1.5 oz dark chocolate bars
- Add butter to a medium sized pot on low heat. Once butter is melted, add marshmallows and stir continuously until they are melted.
- Turn off heat and add dulce de leche and a sprinkle of sea salt. Mix until combined.
- Add rice cereal and stir to evenly coat.
- Let mixture cool slightly and then use your hands to form into 7 balls.
- Stick skewers into the ball.
- Melt chocolate in the microwave for about 30 seconds, stir, and then heat in 15 second intervals until it is completely melted.
- Decorate the balls by drizzling chocolate or completely coating with chocolate. Add sprinkles or sea salt.
- Poke holes in a cardboard egg carton and place each pop in a hole so the chocolate doesn't get ruined. Place in the fridge to set for about 20 minutes.