Christmas Marshmallow Pops
These super-cute Christmas marshmallow pops are easy to make and boast chocolate and marshmallow flavors in every bite. You’re going to love them!
Servings: 9 marshmallow pops
Equipment
- 9 Christmas Paper Straws or Popsickle Sticks
Ingredients
- 9 marshmallows regular size
- 1 Cup Belgian dark chocolate measure before melting
- 1 Cup Belgian white chocolate measure before melting
- oil-based candy color for coloring chocolate in red and green if you are making the Christmas trees
- 3 mini pretzels for Rudolph
- 3 mini marshmallows for Santa's hat
- sprinkles
Instructions
To Make Rudolph:
- In a deep microwave-safe bowl or mason jar melt 1 cup dark chocolate or enough to immerse a marshmallow and coat it fully. In 20-second increments, stirring well in between.
- Prepare a plate or baking sheet lined with waxed paper. Set aside. (Reserve for other pops to set).
- Start by inserting a paper straw or lollipop stick into the base of a marshmallow.
- Break a mini pretzel in half to create a set of antlers. Dip the ends in chocolate and press them into the top of the marshmallow. Allow to set in the fridge or freezer for a few minutes.
- Once the antlers are set, dip the marshmallow into the dark chocolate, fully coating all sides and the base. Allow any excess chocolate to drip back into the bowl or jar. Place it on the wax paper-lined plate. Add the sprinkles for the eyes and nose. We used black nonpareils for the eyes and a giant red sprinkle for the nose. Refrigerate to set.
To Make Santa:
- In a deep microwave-safe bowl or mason jar melt 1 cup white chocolate enough to immerse a marshmallow and coat it fully. Add about 3 tablespoons to a smaller bowl with a few drops of red candy color (for Santa’s hat ). Mix to combine and set aside.
- Insert the paper straw into a marshmallow.
- Dip the marshmallow in the white chocolate. Evenly coat all sides and the base and allow the excess chocolate to drip back into the jar or bowl. Place the pop on the wax paper-lined plate. Add the sprinkles for the eyes and nose. We used black nonpareils for the eyes and a metallic pearl sprinkle for the nose. Allow the marshmallow to set in the fridge or freezer for a couple of minutes.
- Once Santa’s head has set, dip the top of the marshmallow into the red melted chocolate to form the hat. Leave room for the brim of the hat. Attach the mini marshmallow as a pom pom at the side of Santa’s hat.
- Place the marshmallow back on the wax paper-lined plate. Place a tablespoon of the remaining melted white chocolate into a piping bag or Ziploc bag with the corner cut off. Pipe a brim for the hat and Santa’s beard.
- Next, add some white Jimmies over the white chocolate piping being careful not to get any on the red hat. Allow to set in the fridge for a few minutes.
To Make the Christmas Tree:
- Use some of the remaining white chocolate or melt some more and add a few drops of green candy color. Mix until combined. Add a marshmallow to a paper straw and dip in the melted green chocolate then immediately coat in sprinkles. We used Christmas-colored nonpareils.
- While the chocolate is still wet add a sprinkle star to the top. Allow to set in the fridge on the wax paper-lined plate.
Nutrition
Calories: 23kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 0.4mg | Fiber: 0.01g | Sugar: 4g | Calcium: 0.2mg | Iron: 0.02mg
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