Mix peanut butter, butter and sugar in large bowl until blended. Add cereal; mix well.
Shape into 18 (1-1/2-inch) balls. Insert lollipop stick into center of each ball. Freeze 10 min. Dip balls in melted chocolate. Place in single layer on waxed paper-covered rimmed baking sheet.
Refrigerate 1 hour or until firm.
How to Easily Coat Balls with Melted Chocolate
To easily coat the balls with the melted chocolate, dip the balls, 1 at a time, in chocolate, turning to evenly coat ball. Let excess chocolate drip back into bowl before placing ball on prepared baking sheet.
These treats have built-in portion control to help you keep tabs on portions.
Black Cat Pops: Prepare as directed, inserting 2 BAKER’S Semi-Sweet Chocolate Chunks into each ball for the cat’s ears before coating with melted chocolate. Refrigerate 1 hour. Add candies for the eyes, noses and whiskers, securing with remaining melted chocolate. Mummy Pops: Prepare as directed, except coat balls with melted BAKER’S White Chocolate. Melt additional 2 oz. white chocolate; pipe into strips on balls for the mummy wrappings. Refrigerate 1 hour. Add candies for the eyes, securing with remaining melted chocolate. Jack-o’-Lantern Pops: Prepare as directed, except coat balls with melted BAKER’S White Chocolate mixed with 20 drops yellow food coloring and 10 drops red food coloring. Refrigerate 1 hour. Add broken pretzel sticks for the stems and candies for the jack-o’-lanterns’ faces, securing with remaining melted chocolate.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.