Heart Rice Krispie Treat

What you need:

3 tablespoons butter

1 16 oz. bag of large marshmallows

Red food coloring

9 cups of Rice Krispie cereal

Cookie sheet

Wax Paper

Place lollipop sticks into the slots in the molds. Combine sugar and light corn syrup in a medium pot and stire until the sugar is completely dissolved. Once all of the sugar has dissolved, stop stirring and continue to cook until it reaches a temperature of 300* on your candy thermometer. Remove from heat, then stir in food coloring and flavoring. Pour the hot syrup into the molds. Allow to cool thoroughly before removing the lollipops from the molds. Tie ribbon around the sticks to decorate.

Chocolate Covered Mini Pretzels

What you need:

Mini Pretzel Sticks

White Chocolate Candy Melts

Milk or Dark Chocolate Candy Melts

Colored Sugars or Candy Coatings

Wax Paper

Coffee Mugs to hold melted chocolate

Paper Cupcake liners to hold the sugars and candies

What to do:

Fill a coffee mug ½ full of white candy melts. Melt in microwave at 30-second intervals, stirring after each time, until melted. You will do a “double dip” process—meaning to take one pretzel stick, dip it into the chocolate about ¾ of the way up the stick, and then lay it on a piece of wax paper to dry. Do a bunch of first round dippers before moving on to the second dipping for easier handling. Once the chocolate has dried, dip each pretzel stick lightly into the chocolate for a second coating and then immediately into one of the colored sugars or candy sprinkles**. This must be done with some quickness because the second coating of chocolate will dry rather fast. Again, lay the sticks on the wax paper to dry completely.