Marshmallow Pops
Marshmallow Pops is a side dish that serves 12. For $1.07 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 367 calories, 1g of protein, and 17g of fat. It is brought to you by Foodnetwork. A mixture of almond bark, candy melting wafers, sprinkles, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 25 minutes. This recipe is liked by 30 foodies and cooks. With a spoonacular score of 7%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Marshmallow Pops, Marshmallow Pops, and Marshmallow Pops.
Servings: 12
Preparation duration: 25 minutes
Ingredients:
1 pound chocolate or white chocolate almond bark (or both)
Blue candy melting wafers, for coating
Orange candy melting wafers, for coating
Crushed chocolate sandwich cookies, such as Oreos, for topping
4 graham crackers, crumbled
12 regular marshmallows
1/2 cup chopped pecans
Assorted sprinkles such as blue, chocolate and rainbow, for topping
Equipment:
double boiler
Cooking instruction summary:
Watch how to make this recipe. Special equipment: 12 lollipop sticks (sold in craft stores) Melt the chocolate or white (or both) almond bark in a double boiler (melt them separately if using both). Next melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings. One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go. Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'more version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies. Set the pops stick-side up on a piece of waxed paper, or stick them into florist foam that makes flowers stand up.
Step by step:
1. Watch how to make this recipe.
2. Special equipment: 12 lollipop sticks (sold in craft stores)
3. Melt the chocolate or white (or both) almond bark in a double boiler (melt them separately if using both). Next melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings.
4. One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
5. Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'more version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies.
6. Set the pops stick-side up on a piece of waxed paper, or stick them into florist foam that makes flowers stand up.
Nutrition Information:
covered percent of daily need
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