Sugar cake pops from breakfast cereals

Ingredients:

• 2 tablespoons butter
• 2.5 cups mini marshmallows
• 3 cups puffed rice
• 1 teaspoon lemon zest
• 220 g white chocolate chips or white chocolate granules
• 1/4 cup colorful decorative sugar or sprinkles
• Special equipment: 12 candy sticks, 12 cm long.

Preparation:

1. In a large saucepan over medium heat, melt the butter. Add the marshmallows, stirring to coat. Continue stirring and cooking until the marshmallows are completely melted. Remove from heat and add the puffed rice and lemon zest. Stir until the marshmallows are completely coated.
2. Scoop 1/4 cup of the mixture and roll it into tight balls about 4-5 cm in size. Insert a skewer into the center of the ball. Repeat with the remaining puffed rice mixture and skewer.
3. Melt the chocolate in a double boiler. Dip each cake pop into the melted chocolate. Let any excess drip off, swirling gently to coat the pop completely. Stick the cake pops into a piece of floral foam or a bowl of rice to stand upright and allow the chocolate to set slightly. Let sit for 5 minutes. Roll the cake pops in colored sprinkles. Stick the pops back into the foam or rice and refrigerate to set completely, or let them set for a few hours at room temperature.