Description
Creamy, chocolatey, with a hint of caramel and crunch. Updated version of a classic summertime treat!
Ingredients
- 1 can (13 Oz. Size) Coconut Milk
- ¼ cups Dark Cocoa Powder
- 4 Tablespoons Dulce De Leche
- 1 teaspoon Vanilla
- ½ cups Sugar
- ½ cups Rice Cereal
Preparation
Place coconut milk, cocoa, dulce de leche, and vanilla in a blender and blend on high speed for 1 minute
Let the mixture sit for 30 minutes.
Line a small baking sheet with parchment paper and set aside.
While fudgesicle mixture sets, in a small saucepan over medium heat, place sugar. Cook until deep golden, about 12 minutes. Working quickly, stir in rice krispies and pour onto lined baking sheet. Once cool, with a meat mallet or rolling pin, crush the mixture into small pieces.
Divide half crushed rice krispy mixture between 8 popsicle molds. Reserve remaining krisp mixture for later.
Blend fudgesicle mixture a few seconds and pour over rice krispy mixture in popsicle molds. Freeze for 3 to 4 hours or overnight.
To unmold popsicles dip mold into warm water for a few seconds, unmold, dip tips of fudgesicles into the reserved krisp mixture. Wrap any leftover in plastic wrap and store in ziplock bag in freezer.
