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Thursday, March 17,2011

Shamrock Krispie Pops

By Danette Randall

Well, you know the saying, “If it ain’t broke, don’t fix it.”

I’m not a good listener. I suppose that’s not breaking news.

I’m taking an old favorite and tweaking it. Just a little, mind you, but still tweaking. In honor of March, and the little leprechauns that I hang with on a daily basis, I’m making Shamrock Krispie Pops. What are they, you ask? I’m making Rice Krispie treats with a few adjustments, then shaping them into shamrocks, sticking them with a popsicle stick, dipping them in white chocolate and then dousing them with green sprinkles. I mean, who wouldn’t?

Although this isn’t a treat you will see popping up on a Frasca menu anytime soon, it sure is a fun thing to do with the kids and the kid at heart. No matter how fancy-pants you are, Rice Krispie treats always somehow satisfy. This is where the “don’t fix it” part comes into play, because I am putting my own little twist on it. I am adding cinnamon and a wee bit of almond extract. Because we are dipping in white chocolate, this is a super-sweet, make-your-teeth-hurt kind of treat, and I think the additions cut down on that a bit, and make it more of a pleasure to eat. You could just pair it with a Guinness and call it a day, but I like the added ingredients, and think you will too.

Either way, have that Guinness or three — it makes everything a bit more fun, including your preparation process, especially if there a lot of kids are involved. I mean, unless there are a lot kids involved, of course.

You don’t have to cut these into the shamrock shapes, but gosh darn it, why wouldn’t you? Have a little fun, it’s March.

People, I’m here for you all month with profound words of wisdom like, “Have fun, it’s March.”

Now, follow the directions, put some love into it and invite me over when it’s done.

Shamrock Krispie Pops

1/4 cup unsalted butter

40 large marshmallows

Pinch of salt

1/2 tsp. cinnamon

1/4 tsp. almond extract

5 cups Rice Krispie Cereal

1 cup white chocolate chips Green sprinkles

12-14 popsicle sticks

Line a 9-inch-by-13-inch baking pan with foil or parchment paper. Grease with butter or non-stick cooking spray.

In a medium saucepan, melt butter. Make sure pan is coated with butter. Add in marshmallows and let melt slowly. Stir in salt, cinnamon and almond extract, stir until smooth.

Spray a large bowl with non-stick cooking spray. Add the cereal to bowl. Pour melted marshmallow mix over top of cereal. Stir gently.

Press down into prepared pan.

Spray your hands with cooking spray or run under cold water and it won’t stick as you press down.

Let set for at least an hour. Pull treats out of pan and fold down foil. Using a shamrock cookie cutter, cut out at least 10 shamrocks (piece together scraps, press together and make an extra shamrock or two).

Melt white chocolate slowly over low heat in small saucepan or in bowl in microwave.

Stick popsicle or lollipop stick gently in shamrock, through the stem. Frost the top with white chocolate, top with green sprinkles. Let set. Enjoy!

Note: You can just cut into squares and top with white chocolate.

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

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