White Chocolate Marshmallow Pops
Looking for a super easy, last minute treat? White chocolate marshmallow pops are a fun sweet treat! Kids (and grownups) love them.
If you’re in desperate need of a last-minute Christmas treat, this recipe is for you!!! It doesn’t get much easier. Marshmallow pops are way, way, way easier to make than cake pops. And kids will love them!
This recipe could be more complicated, mind you. I’ve seen fabulous marshmallow pops made to look like snowmen, stacks of presents, and all sorts of adorable things.
I contemplated making snowmen but I wanted to make marshmallow pops that were easy. I may be feeling slightly lazy, under-motivated and severely lacking patience. Christmas does that to me sometimes.
So I present to you white chocolate marshmallow pops, sprinkled with red and green sugar.
Red and green sugar covers all wrongs. Remember this. That’s all you really need to know for this recipe. Go ahead and sprinkle to your heart’s content.
Marshmallow pop #2 needed a little extra help–hence the extra sprinkles. Our little secret, okay?
About marshmallow pops:
In case you haven’t caught on to this yet, marshmallow pops are basically large marshmallows skewered on lollipop sticks, dipped into chocolate, and decorated. You could really get creative with these.
Making marshmallow pops for a birthday party or a shower? Instead of red and green sprinkles, use a color that matches your decorating theme.
Instead of white chocolate, use milk chocolate, or dark chocolate. Sprinkle the marshmallow pops with nuts or jimmies.
You get the idea. The sky’s the limit.
These don’t keep really well, so don’t make them days ahead. They will keep for a day or two. Have fun!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 cup white chocolate chips or candy melts
- 1-2 teaspoons shortening
- 14 jumbo marshmallows
- 7 lollipop sticks
- red and green decorating sugar
- Melt white chocolate and shortening in a small bowl. I did this in the microwave but be careful not to overheat! You want to do this slowly and gently. I did 20-second intervals, stirring well each time until melted and smooth. You could also use a double boiler to heat the chocolate.
- Meanwhile, stab the marshmallows with the sticks–two per stick. You’ll want the top marshmallow to be stabbed only about 3/4 of the way through, so the stick isn’t poking out the top of the marshmallow.
- When the chocolate is melted, dip the marshmallow in and turn to coat.
- While the chocolate is still wet, sprinkle generously with red and green sugar. I did this over the sink so I didn’t make tooooo big of a mess.
- Stick in styrofoam or a cake pop stand to dry. Or you can lie them flat on wax paper or parchment if you’re okay with one flat side.
- If you prefer, use milk chocolate or dark chocolate instead of white chocolate. Sprinkle with finely chopped nuts or jimmies, or whatever color sprinkles go with your decorating theme.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: You know, to be honest, I thought these might be too sweet for even me. But they are surprisingly good. You get the crunch from the chocolate outside and then the soft, slightly gooey marshmallow inside. It’s really satisfying.
Husband’s take: As I’m writing this, he hasn’t tried these yet.
Changes I would make: Maybe I’ll make them into snowmen next time but probably not. Might go for some dark chocolate and toasted pecans though!
Difficulty: Easy. Remember–sprinkles. cover. all. mistakes.
Disclosure: This post contains Amazon affiliate links.
Disclosure 2: I took these photos outside and the wind was trying to blow everything over, including me. Despite that, I still wanted to share this recipe. Please keep in mind: I was pregnant. Minimal patience. Maximum “I don’t care” attitude. Plus it was COLD. I live in Michigan, people!
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