Turkey Pop Treats™

Turkey Pop Treats™

  • Use 3 tablespoons butter, 10 oz. marshmallows, and 6 cups Rice Krispies® for the base mixture.
  • Form the mixture into 24 balls, then insert lollipop sticks and chill.
  • Coat each pop in melted chocolate using 12 oz. morsels, then decorate with candy corn and white candies.
  • For faster prep, microwave directions are included as an option.
  • Store treats for no more than two days in an airtight container for best results.

Create cute and festive Turkey Pop Treats™ for your next Thanksgiving celebration. Mix 3 tablespoons butter and 10 oz. marshmallows until melted, then blend in 6 cups Kellogg’s® Rice Krispies® cereal. Form 24 balls, insert lollipop sticks, and chill. Dip each ball in melted chocolate made from 12 oz. chocolate morsels and a dash of oil. Decorate with candy corn as tail feathers and use white candies for eyes. For quicker prep, follow the microwave directions. Store treats for up to two days in an airtight container for best freshness.

Dip into melted chocolate, add a few candy corn "feathers," and pop these tasty turkeys on top of lollipop sticks for a cute and creative Thanksgiving dessert.

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PREP TIME (MIN)

20

TOTAL TIME (MIN)

60

SERVINGS

24

Ingredients

  • 3 tablespoonsbutter or margarine
  • 1 package (10 oz., about 40)JET-PUFFED Marshmallows
  • OR
  • 4 cupsJET-PUFFED Miniature Marshmallows
  • 6 cupsKellogg's® Rice Krispies® cereal
  • 24lollipop sticks or wooden ice cream sticks
  • 1 package (12 oz., 2 cups)semi-sweet chocolate morsels
  • 1 tablespoonvegetable oil
  • 1 1/3 cupscandy corn
  • 48small white candies

NUTRITION INFORMATION

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG’S® RICE KRISPIES® cereal. Stir until well coated. 3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into 24 portions. Using buttered hands shape each portion into ball. Insert lollipop stick into each. Place on wax-paper-lined baking sheet. Refrigerate about 10 minutes or until firm. 4. In microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes or until smooth, stirring every 30 seconds. Dip each ball into chocolate, allowing excess to drip off. Return to wax-paper-lined baking sheet. Refrigerate for 5 to 10 minutes more or until chocolate is almost set. Decorate with candy corn for tail feathers and beak, gently pressing candy into chocolate and cereal mixture. Press in white candies for eyes. Let stand until firm. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary. Note: For best results, use fresh marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container.