Chocolate Sweet and Spicy Rice Krispy Pops

adapted from the “Original Rice Krispies” recipe
Makes about 20 golf ball sized pops or 20 squares
www.weekofmenus.com

3 tablespoons butter
40 regular marshmallows or 4 cups mini marshmallows
1 ½ teaspoons ground cinnamon
⅜ teaspoon cayenne pepper
2 ½ tablespoons unsweetened cocoa powder
6 cups rice krispies (I actually prefer the Trader Joe’s Rice Crispies - but the Kellogg’s original are good as well)

20 lollipop sticks

In large saucepan melt butter over low heat. Add marshmallows, cinnamon, and cayenne pepper and stir until completely melted. 

Add unsweetened cocoa.  Mix quickly.  Remove from heat.

Add rice krispies. 

Stir until well coated.

Working quickly, wearing disposable gloves, shape mixture into balls.  Press lollipop sticks into creating a pop.

ALTERNATIVELY
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

These can be individually served as dessert for a romantic meal.  (who doesn't love eating thing on sticks.)

You can present these in a bouquet to someone you love (or want to get to know better)

Wrap these up with a pretty ribbon, and pass these out at the office.  You WILL be popular.  (That cayenne does pack some heat!)