You’ll want to add these Rice Krispie Pops to your 4th of July BBQ table! They’re festive, can be made ahead, and are perfect for the kids to help with.

Melt the butter into a large pot over medium heat. A nonstick pot is helpful for this recipe, so you can get all the sticky goodness out.

Pour in a whole bag of mini marshmallows.

Stir until completely melted, then add the vanilla and salt.

Once melted, take the pot off the heat and add all of the Rice Krispies at once.

Stir until all of the Rice Krispies are evenly coated.

Empty into a buttered 8×8 inch square baking dish. This is a smaller pan than the typical recipe calls for, which is important for making thicker pops.

Switch to a buttered spatula, and smooth the top of the pan, making it as flat as possible. Let cool in pan completely.

Once completely cool, turn over and bang out onto a cutting board, leaving the whole square intact if possible.

Cut into 24 rectangles with a sharp knife.

Melt the white chocolate in 15 second intervals in the microwave at 50% power, until melted and smooth.

Dip the end of a stick in the melted white chocolate, and push halfway into the center of a Rice Krispie rectangle. The white chocolate helps the stick stay in place when you pick it up to eat it.

Place on a parchment-lined baking sheet and let sit until chocolate has set, about 5 minutes. Now it’s time to decorate!

Dip the ends of the pops into the melted white chocolate, scraping off any excess. Immediately sprinkle with colored sprinkles or your favorite red, white, and blues candies.

This is a great activity for little hands to help with. Each child can get creative and decorate their own special Rice Krispie Pop!

Place back on the parchment to dry.

Pick it up and enjoy! Happy 4th of July!

4th of July Rice Krispie Pops

Makes 24

3 Tbsp unsalted butter
1 10oz package mini marshmallows
1/2 tsp salt
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.

Enjoy!