Want a sweet and salty fix? Here it is. My Aunt Peg called to tell me about a candy she had, and after her description, this is my version. I took a bowl to my mother-in-law Meredith’s house for her to try, she loved it and she uses 2 packages of white chocolate chips. I use one. You can decide how much coating you want. These are great right after making it, but if you can resist and let it sit overnight they get even better. Because the flavor improves, they are store wonderfully for a few days. Since they are so light, it’s a perfect gift to ship to family and friends for the holidays or any occasion.
1 bag of 16-20 oz. “Corn Pops” ( this is not the cereal, but considered a chip or snack food)
1 – 2 package(s) white chocolate chips Directions:
n a microwavable bowl, slowly melt chocolate chips, stirring and heating 20 seconds, stir to prevent burning.Continue to heat for 15 – 20 second intervals, stirring after each time.
Pour melted chocolate over corn pops.
Stir gently to evenly coat all the corn pops with the chocolate. Spread on waxed paper or allow to set up in the bowl. Store in covered container. Great now, but FABULOUS tomorrow.
Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow
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