This post may contain affiliate links. Read my disclosure policy. My son made this caramel corn pops dessert and I took the pictures (ok maybe I did the stirring at the stove and lifting of the heavy pot), but he was in charge and I was second in command. There’s alot that a kid can do to help with this recipe: unwrapping the little cubes of caramel, eating handfuls of cereal when Mom isn’t looking, being silly for pictures and of course, eating the finished product and feeling mighty proud of themselves.
In a recent email newsletter, I asked my subscribers to share their favorite no-bake summer treats and I was floored with the wonderful responses. Katya Z. wrote in with this recipe for Caramel Pops which she she described as a “dessert that the kids absolutely love and always gets eaten the quickest at church dinners.” They were so easy with only 4 ingredients and take less than 10 minutes to make. I seriously loved this as much as rice krispy treats (big fan over here)! Thank you Katya and all who wrote in with their recipes! 🙂
Ingredients for Caramel Pops:
1 box (12.5 oz) Kellog’s corn pops cereal 1 package (11 oz) Kraft caramel squares 1 cup (2 sticks) unsalted butter 1/4 tsp salt
How to Make Caramel Corn Pops Treats:
Prep: Line a 13x9x2″ pan with foil and lightly brush butter the bottom and sides with butter (you can also use a large rimmed cookie sheet to make smaller squares). Unwrap caramel squares (just in case that isn’t intuitive for someone – lol).
In a large soup pot or dutch oven (at least 5 qt), melt together caramels, 2 sticks butter and 1/4 tsp salt over medium low heat, stirring until butter is incorporated into caramel and mixture is smooth.
Right away, add the corn pops (keep the cereal bag for step 3) and use a large spoon to stir until caramel is evenly distributed on cereal, scraping from the bottom to get all the caramel goodness.
Right away transfer to the foil lined, buttered pan. Use the plastic bag to push the caramel corn pops around the pan to distribute them evenly, gently pushing down. Let stand at room temperature until cooled and set. Remove from pan using foil to help then cut into squares and serve
♥ FAVORITE THINGS ♥ Shown in this post: (no one paid us to write this; just affiliate links for stuff we love): * The Le Creuset French Ovens are made to last a lifetime. They’re lovely too. * These Joseph Joseph utensils sit next to the stove and they get used. ALOT! * Wusthof Cooks knife – an essential knife for any cook *I love my ringless stacking measuring spoons – I just wash the ones I use. Now I have to ask you, what’s YOUR favorite no-bake summer treat?
