I signed up to take Wilton's Cake Pops class this week. Imagine my surprise when the first project had nothing to do with cake! We made pops using Rice Krispy Treats, and they actually turned out really tasty! You can use pre-made RKTs (as I'm going to refer to them from this point on) or you can make your own. I happen to know a fabulous trick for doctoring up the classic scratch method, so I'll tell it to you: just before you remove the pot containing the melted 4 cups of mini marshmallows and 3 tablespoons of butter from medium heat, add a teaspoon of the best vanilla you can find. Stir it up, remove from heat, then add the six cups of Rice Krispies, stir until evenly coated, then press it into a greased 11x17" pan using your greased fingers. That vanilla makes all the difference, and your end result will be a more golden color. In addition to RKTs, you'll need 4" lollipop sticks, a Styrofoam block, a Pyrex cup, something to decorate the pops with (I used jumbo-sized nonpareils), and a bag of chocolate pieces made specifically for melting (do NOT use chocolate chips; they won't melt smoothly); I used dark chocolate Melt n' Mold pieces by Guittard.