Creamsicle Rice Krispie Treat Pops
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Creamsicle-inspired Rice Krispie treat pops featuring a popsicle-shaped cereal treat, orange-vanilla white chocolate, and plenty of orange sprinkles, all assembled on a wooden popsicle stick.
What Inspired These Creamsicle Krispie Treat Pops?
Nothing says summer quite like a Creamsicle. Famous for their icy, orange-flavored exterior and creamy vanilla ice cream center, these frozen childhood treats never fail to remind me of summer afternoons in our suburban Pennsylvania cul-de-sac, playing with friends, riding bikes, and chasing after the ice cream truck.
Like my Creamsicle iced coffee and orange Creamsicle truffles, these Rice Krispie treat pops capture the flavors of a classic Creamsicle. Featuring a popsicle-shaped orange cereal treat, dipped in orange and vanilla flavored white chocolate, decorated with orange sprinkles, and assembled on a wooden popsicle stick, these cereal treats are the perfect (non-melty!) version of the classic summertime snack.
Ingredients for Making Rice Krispie Treat Pops
To make these Creamsicle-inspired Rice Krispie treats, you’ll need the following ingredients:
- Butter – You’ll need 90 grams (6 tablespoons) of unsalted butter. (Omit the fine sea salt if using salted butter.) Don’t worry about softening, since you’ll melt the butter before combining it with the marshmallows.
- Marshmallows – You’ll need 300 grams, or about 10 1/2 ounces, of marshmallows. I recommend measuring marshmallows by weight rather than volume, since sizes vary depending on brand, country, and whether you’re using homemade or store-bought marshmallows.
- Vanilla Bean Paste – Vanilla represents a key flavor in Creamsicles, so it’s important in this recipe, too. Rather than extract or imitation flavoring, opt for a good-quality vanilla bean paste, or the scrapings of a vanilla pod.
- Fine Sea Salt – A small amount of fine sea salt cuts the sweetness of the marshmallow and white chocolate. Omit if using salted butter to make your cereal treats.
- Orange Gel Food Coloring – I tinted my cereal treats with Chefmaster’s Sunset Orange gel food coloring.
- Puffed Rice Cereal – Such as Rice Krispies, or the generic puffed rice cereal equivalent.
- White Chocolate – Chopped white chocolate, white chocolate callets, or white chocolate chips will all work for dipping the tops of the popsicles.
- Orange Oil – Choose pure orange oil (you’ll only need a few drops!) rather than flavoring or extract. I tested this recipe with the LorAnn Oils brand. Save the rest of the bottle to flavor chocolate orange shortbread cookies, flourless orange almond cake, or orange Creamsicle truffles.
- Orange Sprinkles – Orange sprinkles add a colorful finishing touch. You can purchase store-bought sprinkles, or use my homemade sprinkle recipe to make your own orange-flavored sprinkles.
How to Make Krispie Treat Pops
Dipping and Decorating
After allowing the cereal treat slab to cool, use a sharp chef’s knife to slice it into 12 rectangles. Use a sharp paring knife to trim and round the top corners to achieve the classic “popsicle” shape:
Then, carefully insert a wooden popsicle stick into the bottom of each rectangle. Aim for the middle, pushing the stick about halfway into the cereal treat.
Melt the white chocolate. If it feels too thick for dipping, stir in 1-2 teaspoons vegetable oil or canola oil. The melted chocolate should be thin enough to dip easily, but not so thin that it looks transparent or drips/runs off the end of the treat. Stir in the orange oil.
Then, holding by the popsicle stick, dip the top of each rectangle in the melted white chocolate.
Finally, sprinkle the melted white chocolate with orange sprinkles, homemade orange sprinkles, or other decorations like orange nonpareils, orange edible glitter, or pieces of finely chopped candied orange peel.
A Note on Tempering
I chose not to temper the white chocolate for this recipe, but you can if you want to. If you do choose to temper, opt for callets or chopped couverture chocolate rather than white chocolate chips.
Special Tools and Equipment
To make these Rice Krispie pops, I recommend: A sharp, well-oiled chef’s knife (for cutting the cereal treat slab into popsicle shapes); a bain marie, double boiler, or microwave and microwave-safe bowl (for melting the white chocolate); a quarter sheet tray and silicone mat (for arranging the pops after dipping); a large, heavy-bottomed stock pot and a heat resistant spoon (for melting the butter and marshmallow mixture); and 12 wooden popsicle sticks (for decoration and dipping!)
Make-Ahead and Storage Suggestions
Rice Krispie treats taste best on the day they are made.
Layer leftover popsicle treats in an airtight container between sheets of parchment or wax paper. Store at room temperature for up to 3 days.
Other Creamsicle recipes you might enjoy:
Orange Creamsicle Truffles
Creamsicle Orange Coffee
Orange Vanilla Curd
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Creamsicle Rice Krispie Treat Pops
- Total Time1 hour 45 minutes
- Yield12 pops 1x
Creamsicle-inspired Rice Krispie treat pops featuring a popsicle-shaped orange cereal treat, orange-vanilla white chocolate, and plenty of orange sprinkles.
Ingredients
Krispie Treats:
90 grams unsalted butter (3 ounces; 6 tablespoons)
300 grams marshmallows (10 1/2 ounces; about 45 US-sized large marshmallows)
2 teaspoons vanilla bean paste
1/8 teaspoon fine sea salt
5-6 drops orange gel food coloring
140 grams puffed rice cereal (about 4 1/2 cups)
Nonstick spray, for greasing spatula and knife
Decoration:
200 grams chopped white chocolate, or white chocolate chips (7 ounces; 1 cup)
2-3 drops pure orange oil
Orange sprinkles, to decorate
Instructions
Line a quarter sheet tray with a silicone baking mat.
Add the butter to a large, heavy-bottomed saucepan or stock pot. Melt the butter.
Add the marshmallows, and continue stirring until completely melted.
Remove from heat. Stir in vanilla bean paste, fine sea salt, and orange gel food coloring.
Add the puffed rice cereal and stir until well combined, with no dry cereal remaining.
Pour mixture onto prepared tray. With oiled fingertips, press down gently until evenly distributed across entire surface, about 8×12 inches and 3/4-inch thick.
Set aside and allow to cool at room temperature, at least 1 hour. Meanwhile, line a large tray, or two smaller trays, with silicone baking mats.
With a sharp chef’s knife, slice slab into rectangles, each measuring about 4 inches tall and 2 inches wide. If desired, use a sharp paring knife to trim the top 2 corners so the rectangles resemble a popsicle.
Insert a popsicle stick into each rectangle. Arrange on prepared tray(s).
Melt the white chocolate in a bain marie, or double boiler, or microwave-safe bowl.* Stir in the orange oil.
Holding by the popsicle stick, dip the top of each rectangle in the melted chocolate. Arrange on prepared tray.**
Decorate with orange sprinkles. Set aside and allow to cool at room temperature until chocolate sets.
Krispie treat pops are best enjoyed on the day they are made. Layer leftover popsicles between sheets of parchment. Store in an airtight container at room temperature for up to 3 days.
Notes
*If the chocolate feels too thick for dipping, stir in 1-2 teaspoons vegetable oil or canola oil.
**For more on melting, dipping, and decorating, see my notes in the post above.
- Prep Time: 45 minutes
- Cooling Time: 1 hour
- Category: Rice Krispie Treats
- Method: Stovetop
