Directions

1. White Chocolate Krispie Pops In a large pot on medium low heat, melt the stick of butter, add salt and vanilla extract. Mix until combined.

2. Once melted and combined add 8 oz of your mini marshmallows and stir continuously as they melt down.

3. When the marshmallow mixture has combined and melted down completely, add 6 oz of the rice cereal.

4. Mix well, folding the cereal into the marshmallow mixture.

5. After the cereal is well coated, add the remaining cereal and mix in well.

6. Next, add in the remaining marshmallows and mix. Only mix the marshmallows into the melted mixture just until they are evenly distributed, they should not melt down.

7. Spread your cereal mixture into a large baking sheet and press the cereal down using a silicone spatula or with gloves on you can use your hands.

8. Let them cool in the pan at room temperature for 2 hours.

9. Once they are almost done cooling begin to melt your white chocolate and coconut oil, add food coloring of your choice.

10. Now that the cereal bars have cooled use the heart shaped cookie cutters to cut your hearts out.

11. Dip your lollipop sticks into the white chocolate and add your heart to the stick. Allow the treats and chocolate to cool on the stick while you work on adding the sticks to the other hearts, this ensures the treats will not fall off of the stick while dipping.

12. Once all of the hearts have been attached to the lollipop sticks, dip your hearts into the white chocolate, add sprinkles, and cool on parchment paper.

13. Move to the fridge for 10 minutes to allow chocolate to set.

14. Enjoy!

15. These will last 5-7 days in proper packaging or an airtight container.