Valentines Day Series: 1. Crispy Valentine Pops (Mehezabin and Shraddha)

This version of the classic rice cereal treat is made with maple syrup, a natural sweetener. The pops can be cut into other shapes for different celebrations, but they'll all need candy sticks. For transporting and handing out on Valentine's Day, package each in a lollipop bag and tie with a ribbon.

Ingredients

• 1/2 cup (125 mL) brown rice syrup
• 1/2 cup (125 mL) maple syrup
• 1/4 cup (60 mL) unsalted butter
• 1 tsp (5 mL) vanilla
• 5 cups (1.25 L) rice crisp cereal
• 1/2 cup (125 mL) dried cranberries
• 1/2 cup (125 mL) dried cherries
• 1/3 cup (75 mL) white chocolate coating wafers, (such as Merckens)
• 1 tbsp (15 mL) pink or red decorating sugar

Preparation

In Dutch oven, bring rice syrup, maple syrup and butter to boil; reduce heat to medium and cook, stirring often, until as thick as corn syrup, about 6 minutes. Remove from heat.

Stir in vanilla. Stir in cereal, cranberries and cherries. Press firmly into parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Let cool.

Using 2-1/2-inch (6 cm) heart-shaped cookie cutter, cut out shapes. In microwaveable bowl, microwave white chocolate on high, stirring halfway through, until melted, about 45 seconds. Dip 1 end of each candy stick into chocolate to coat 1/2 inch (1 cm); insert dipped end halfway into bottom of heart.

Drizzle chocolate over hearts; sprinkle with sugar. Let stand until set, about 5 minutes. (Make-ahead: Cover and store at room temperature for up to 3 days.)

Source : Canadian Living Magazine: February 2013