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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).
1. 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.
2. 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.
3. 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
Caramel Corn Pops Treats
Ingredients
- 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
Instructions
- 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?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha’s Kitchen! I’m making your Caramel Corn Pops for a church kids Christmas party. I have a question: will they turn out chewy like rice crispy or will they be a little bit hard once the caramel cools. I have to make about 250 of these so I want to make sure I know what to look for! Thank you for your recipes we love all of them! -Anna
HI Anna, it is on the softer side – similar to rice krispie treats.
I remember as a kid, my mom would make it for me and my 6 siblings and it was quite the treat! One difference- she always used Kix cereal instead. Today I tried it with Pops out of curiosity and…my family aid they prefer Kix over Pops. Kix doesn’t become as soft, maybe that’s the reason. And it’s so fun to peel the little balls. Nostalgia! 🙂 Thanks for sharing!
Thanks for sharing that with us, Kira. Good to know that you and your family enjoyed this recipe too!
Hello, I’ve made this before from your blog and kids ate up the whole thing fast! So yum! Now I want to make it for their birthday party, but trying to do it in days advance. If I make this at least 3-4 days before the event, will it still be good to eat? Do you have recommendations how to store it until the day of the party?
That is the best when kids love what we moms make. That’s so great! These can be made ahead, and I recommend storing them in an air-tight container. Ours are usually gone within the first day.
We make the same treats with a Cheerios Multi Grain, and I add some walnuts, raisins. Our favorite no bake treats for camping
Sounds delicious, Alla!
Wow. Kids are going to love this! They were amazed when I made regular rice krispies treats… and threw in some fruity pebbles for an extra boost of flavor.
I hope they love them, please let me know what they think Thomas!
Quick & easy – The hardest part of the recipe was getting the caramels to melt!
I made some changes -used only 1stick of butter(1/2c) -used 1/2 Corn Pops and 1/2 Kix cereal(approx.11 cups altogether) and used about 10 caramels from a 2nd bag. I also used the butter wrapper to press the mixture down into the pan. Got about 28 good size servings from 9X13 brownie pan.This will be a nice kid-friendly non-chocolate dessert for Easter dinner. 🙂
Thank you & Happy Easter!
I love your idea of using kix cereal to change things up. I’m so glad you liked the recipe and Happy Easter! 🙂