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Parve
Easy
12 Servings
Allergens 
40 Minutes
Diets
These irresistible morsels got their name after we ate an entire batch of them in
one sitting! Decorate as you like and enjoy partying and popping!
Yields 32 poppers
7 ounces (200 grams) bittersweet chocolate
generous 1/2 cup praline cream (I used Schneider’s Delinut)
1 tablespoon + 1 teaspoon margarine
1 teaspoon Gefen Cinnamon
2 cups Rice Krispies
1 cup mini chocolate chip cookies
1 cup coarsely chopped pretzels
1 cup mini marshmallows
chopped, toasted hazelnuts or flaked coconut for garnish, or any desired toppings, such as nut crunch, sprinkles, etc.
In a double boiler or heavy-bottomed saucepan, heat chocolate, praline cream, margarine, and cinnamon, stirring until melted and combined.
Remove from heat and stir in the Rice Krispies, mini cookies, pretzels, and marshmallows; mix until coated.
Using a small scooper or tablespoon, drop onto parchment-lined baking sheets and garnish with topping of choice. Allow to set for 30 minutes, then store in a cool place in an airtight container.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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