Rice Krispie Treat Schoolbooks

I've also used Dulce de Leche to make delicious caramel-flavored modeling chocolate to make Inside Out Caramel Apples.

To make these books, I used that caramel modeling chocolate and I also created modeling chocolate using A&W Root Beer Float Dessert Topper. The root-beer flavored candy clay was pretty amazing and it tasted great on the white chocolate-dipped rice krispie treat books.

So, let's make some books.

Ingredients

modeling chocolate
8 ounces white candy melts (compound chocolate also known as confectionery coating, melting wafers, or almond bark)
¼ cup A&W Root Beer Float Dessert Topper OR ⅓ cup Dulce de Leche Caramel
powdered sugar for dusting work surface

Dipped Rice Krispie Treats

16 ounces white candy melts
8 Rice Krispies Treats - You can use store-bought treats or use my recipe to make the very best Rice Krispie Treats which is shared on my How To Make Cereal Treats blog.

Supplies

8 craft sticks (freezer pop sticks)
pizza wheel or knife
ruler
baking sheet lined with parchment or wax paper

optional:
alphabet cookie cutters
rectangle cookie cutters
oval cookie cutter
edible food coloring markers
fine tip paint brush
liquid food coloring
Sculpey Clay Extruder

Instructions

Make Root Beer OR Caramel Modeling Chocolate

Melt 8 ounces of the white confectionery coating/candy melts in the microwave or in a double boiler. If using the microwave, heat on high power for 30-second bursts of high power stirring after each until about 50% of the wafers are melted. Then, heat for 15-second bursts of high power, stirring after each until melted.

Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often.  If you add the Root Beer Float sauce or the Dulce de Leche when the candy coating is too hot, the oil will rise to the surface and you will have a greasy mess (if this happens, read my How To Fix Greasy Modeling Chocolate troubleshooting tutorial.)

If you don't have a thermometer, test the temperature of the melted candy coating by putting a drop on your lip. It should feel cool. If it's hot, let it cool longer, stirring often to make sure the candy coating at the edges of the bowl does not harden.

If you allow it to get too cool, warm it back up to 91 degrees, or you may end up with chunks in your modeling chocolate.

Root Beer Modeling Chocolate

Pour in the A&W Root Beer Float Dessert Topper OR the Dulce de Leche. Stir until well incorporated. The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.

Place it in a zip-top bag and let it rest for one hour.

Pour the modeling chocolate out onto a countertop, preferably marble or granite. Knead until glossy and smooth.

My hands tend to be rather warm, so I use a plastic bench scraper to help me knead the modeling chocolate so that I don't overheat it as this can bring out the oils in the chocolate.

Caramel Modeling Chocolate

Use the same technique to create modeling chocolate using milk chocolate and Dulce de Leche.

Make the modeling chocolate book covers.

Dust your work surface with a small amount of powdered sugar. Roll out the modeling chocolate to 1/16"-⅛" thick. Cut into 5" x 2 ⅞" rectangles.

Cut out modeling chocolate decorations and attach them to the rectangles using a very small amount of water.

Add book titles using edible ink food coloring markers,  a fine-tip paint brush, and liquid food coloring, or by cutting out modeling chocolate letters using alphabet cookie cutters. You can use a ruler and knife to cut out stripes or use the technique below.

Optional decorating technique:

I use a Sculpey Clay Extruder to make a lot of decorative pieces out of modeling chocolate. The clay extruders can be found at your local craft stores in the clay aisle.

Of course, you'll want to buy one to exclusively use for modeling chocolate, but they are usually around $10-$12, so not a big investment for something you can use for so many different projects.  To use, attach the metal disc with the appropriate hole (the one I used here makes a flat strip), roll some modeling chocolate into a log, place it in the clay extruder tube, insert the plunger, and press the modeling chocolate out onto your work surface.

Attach the decorations to your book covers by brushing a light coating of water on one side and pressing the wet side onto the book cover. Cut off any of the decoration that hangs over the edge of the book cover.

Note: Be sure to clean your extruder after each use and dry it well or it will rust.

Dip Rice Krispie Treats in white candy melts.

Unwrap rice krispies treats and insert a craft stick into each.

Melt 16 ounces of white confectionery coating/candy melts.

Pour the white chocolate into a tall glass leaving 2" of space at the top of the glass.

Dip a rice krispies treat into the white chocolate completely covering the cereal treat.

Lift the treat out of the glass and shake it to remove the excess white chocolate.

I find it best to quickly dip the top of the treat back into the candy coating a few times.  This helps to pull the excess candy coating off.

Wrap with a modeling chocolate book cover.

Line a baking sheet with parchment or wax paper.  Set one modeling chocolate book cover, decorated side down, on the baking sheet.

Set one dipped (and still wet) rice krispies treat on the right side of the book cover.  Fold the left side of the book cover up and over the rice krispies treat pop.

Press gently to adhere the book cover to the candy coating.  Repeat, adding more candy coating to the glass as needed, to create a total of 8 books.

Freeze the books for 5-8 minutes until the candy coating is set.

Packaging

Allow the treats to come to room temperature before packaging or eating.

Wrap in clear cellophane bags and tie with a ribbon. Once packaged, you can give them as gifts or sell them at a bake sale or craft show.

Storage

Store in an airtight container at room temperature.  Your Rice Krispies Treat Book Pops should stay fresh for a few weeks.

Related Recipes

Fruit Leather Books

School Book Sandwiches

Bookworm Snack

If you have fun making these cereal treat books, be sure to check out all of my School-Themed Recipes.