So what do you make to send to school for a girl’s birthday when she’s allergic to wheat, egg & dairy yet you want something special? For my Maisie, that special treat was Marshmallow Pops. Super simple to make, colorful and the perfect treat for my girl!
I first dipped the sticks in some melted chocolate and inserted them in the giant marshmallow. I allowed them to set so that the marshmallow was securely attached to the stick as I didn’t want them sliding off on the kids.
After a skim coat of chocolate, and I do mean a skim coat as thick chocolate doesn’t work well on these, I sprinkled the ones Maisie would be taking to school with nonpareils.
- 1 bag Campfire Giant Roasters marshmallows
- Enjoy Life chocolate bits or chocolate of your choice
- coconut oil
- nonpareils, jimmies or topping of your choice
- lollipop sticks
In a microwave safe bowl, melt the chocolate bits with a small amount of coconut oil being careful not to over heat. Once the chocolate is mostly melted, remove and stir to melt the remaining chocolate. Add additional coconut oil to thin the chocolate if it is thick but you don’t want it too thin and runny, just nice spreading consistency. Dip one end of the lollipop stick into the chocolate and then insert into one of the flat ends of the marshmallow, until almost all the way through and place on a tray, stick pointing up. Once all the sticks have been inserted, place the tray of marshmallows in the refrigerator for 10-15 minutes to allow the chocolate to set so that the marshmallow is securely fastened to the stick. Once set, one by one, using a small offset spatula, lightly, very lightly, coat the entire surface of the marshmallow with the melted chocolate. Sprinkle* the freshly spread chocolate with the topping of your choice. Poke the stick into a block of foam so not to mess up the chocolate and refrigerate the Marshmallow Pops until the chocolate is set. Once the chocolate is set the pops do well staying at either room temperature or in the refrigerator.
* I found sprinkling the topping on the chocolate worked best, gave me the best coverage and didn’t make the toppings look flat and mashed into the chocolate.