These marshmallow pops from The Pioneer Woman, Ree Drummond, are as cute as they are simple.
(Makes 24 pops)
Ingredients
24 lollipop sticks (found at craft stores)
24 regular marshmallows
8 ounces white almond bark, melted
and cooled slightly
8 ounces chocolate almond bark,
melted and cooled slightly
Various sprinkles, nonpareils, chopped nuts, crushed candy — anything you want!
Directions
Have your sticks, marshmallows, melted almond bark, and sprinkles at the ready. One at a time, dip the sticks into the melted white or chocolate almond bark so that approximately 1 inch of the stick is covered. Gently insert one into a marshmallow so that it goes three-quarters of the way through. Repeat with the rest of the marshmallows so that half the pops are white and half are chocolate. Allow the sticks to set for about 20 minutes. To coat the marshmallows, gently roll the marshmallows on the surface of the melted almond bark until they’re totally covered. Lightly tap the stick on the side of the bowl, allowing the excess to drip off. Get some on your finger. Lick it off. Repeat as needed. Sprinkle decorations all over the surface. Then do the same with the chocolate! Poke holes in the bottom of a cardboard box: Instant Marshmallow Pop holder! This’ll give you a place to keep them while they set. (A Styrofoam block works, too.)
Variations
S’mores: Dip marshmallows in chocolate, and then coat with crushed graham crackers.
Rocky Road: Dip marshmallows in chocolate, and then coat with chopped pecans.
Cookies and Cream: Dip marshmallows in white almond bark, and then sprinkle with crushed Oreos.
Other holidays: Use colored meltable wafers and different sprinkles to create pops for Valentine’s Day, St. Patrick’s Day, Easter, Fourth of July, and Halloween!
From the November/December 2014 issue.
