Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

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 oz (200 g) bittersweet chocolate
• generous ½ cup praline cream (I used Schneider’s Delinut)
• 1 Tbsp + 1 tsp margarine
• 1 tsp 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.

(Originally featured in Family Table, Issue 847)