4^th of July Rice Krispie Pops

Makes 24

3 Tbsp unsalted butter
1 10oz package mini marshmallows
½ tsp salt
1 tsp vanilla
6 cups Rice Krispies
Cake pop sticks
11oz bag white chocolate chips
Assorted sprinkles and/or candies

In a large nonstick pot, melt butter over medium heat. Add the marshmallows and stir until completely melted. Stir in the vanilla and salt. Remove from heat.

Add the Rice Krispies all at once and mix until evenly coated. Scrape into a buttered 8×8 inch square pan. Spread evenly using a buttered spatula, flattening the top. Cool completely.

Invert the square of Rice Krispie treats onto a cutting board. Cut into 24 rectangles.

Pour the white chocolate chips into a microwave-safe bowl, and heat in 15 second intervals at 50% power in the microwave, until melted.

Dip the end of a cake pop stick into the melted white chocolate, then push into the short end of a rectangle. Place on a parchment-lined cookie sheet and let chocolate set.

Dip each Rice Krispie pop into the melted white chocolate (re-heating if necessary to be very fluid), scraping off any excess chocolate. Immediately decorate with sprinkles or other candies. Set back onto the parchment paper until chocolate has set.