Caramel Marshmallow Rice Krispie Pops

Line a baking sheet with parchment paper and set it aside.

Over medium-high heat, melt butter and brown sugar. Whisk together to combine. Bring mixture to a boil and boil for 2 minutes. While constantly whisking, pour cream in a steady stream. Return te caramel to a boil and boil for 2–3 minutes or until it coats the back of a spoon. Remove the pot from the heat and let it cool for 2 minutes to thicken slightly.

Insert a lollipop stick into each marshmallow. Dip marshmallow into the caramel and swirl to coat on all sides. Let any excess drip off pack into the pot. Immediately roll the caramel-covered marshmallow in the rice cereal. Place the marshmallows on the parchment-lined baking sheet. Once completed, refrigerate marshmallow pops for 30 minutes.

Add milk/dark chocolate to a microwave safe dish. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted. Drizzle chocolate over each marshmallow pop. Repeat with the white chocolate.