Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Crunch Pops https://www.metro.ca/userfiles/image/recipes/pops-croquants-7420.jpg PT15M PT00M PT30M
Crunch Pops: Pour the cereal into a large bowl and set aside.In a saucepan set over medium heat, melt the three butters.Remove from heat and stir into the cereal.Refrigerate for 45 minutes or until the mixture is firm enough to shape into 2-cm (7/8-in.) balls.Place on a parchment-lined baking sheet and freeze for 15 minutes before assembling.Dark Chocolate Glaze: Melt each chocolate in a separate double boiler. Set aside.Assembly: Dip the end of a lollipop stick in one of the chocolate glazes and insert it in a prepared ball.Now dip the ball into one of the glazes, twist it around so any excess chocolate drips off and set the pop in a styrofoam or other base.Repeat with the remaining balls. Garnish according to your fancy.
6
5 1 5 5
Crunch Pops

Crunch Pops

Rate this recipe
1 Vote
6
servings
0:15
Preparation
0:00
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cups
    (375 mL)
    puffed rice cereal (such as Rice Krispies)
  • 1/2 tasse
    (125 mL)
    maple butter
  • 1/2 cup
    (125 mL)
    peanut butter
  • 2 Tbsp.
    (30 mL)
    unsalted butter
  • dark chocolate glaze

  • 10 oz
    (300 g)
    dark chocolate 70 % cocoa, broken into pieces
Imprimer ma sélection

Preparation

Crunch Pops: Pour the cereal into a large bowl and set aside.

In a saucepan set over medium heat, melt the three butters.

Remove from heat and stir into the cereal.

Refrigerate for 45 minutes or until the mixture is firm enough to shape into 2-cm (7/8-in.) balls.

Place on a parchment-lined baking sheet and freeze for 15 minutes before assembling.

Dark Chocolate Glaze: Melt each chocolate in a separate double boiler. Set aside.

Assembly: Dip the end of a lollipop stick in one of the chocolate glazes and insert it in a prepared ball.

Now dip the ball into one of the glazes, twist it around so any excess chocolate drips off and set the pop in a styrofoam or other base.

Repeat with the remaining balls. Garnish according to your fancy.

Source : Féd. des producteurs acéricoles du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.