Caramel Marshmallow Rice Krispie Pops

• 1/2 cups Butter (not Margarine)
• 1-1/2 cup Brown Sugar
• 1/2 cups Whipping (heavy) Cream
• 34 whole Marshmallows
• 5 cups Crisp Rice Cereal
• 1/2 cups Milk Or Dark Chocolate Melting Wafers
• 1/2 cups White Chocolate Melting Wafers

1. Line a baking sheet with parchment paper and set it aside.
2. Over medium-high heat, melt butter and brown sugar. Whisk together to combine. Bring mixture to a boil and boil for 2 minutes. While constantly whisking, pour cream in a steady stream. Return te caramel to a boil and boil for 2-3 minutes or until it coats the back of a spoon. Remove the pot from the heat and let it cool for 2 minutes to thicken slightly.
3. Insert a lollipop stick into each marshmallow. Dip marshmallow into the caramel and swirl to coat on all sides. Let any excess drip off pack into the pot. Immediately roll the caramel-covered marshmallow in the rice cereal. Place the marshmallows on the parchment-lined baking sheet. Once completed, refrigerate marshmallow pops for 30 minutes.
4. Add milk/dark chocolate to a microwave safe dish. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted. Drizzle chocolate over each marshmallow pop. Repeat with the white chocolate.

butter, brown sugar, whipping heavy, marshmallows, cereal, milk, white chocolate melting wafers

Taken from tastykitchen.com/recipes/desserts/caramel-marshmallow-rice-krispie-pops/ (may not work)