Marshmallow Pops
Total time: 
  • 1 bag large marshmallows
  • 1 cup chocolate chips
  • 1 cup thick caramel sauce
  • Various toppings (peanuts, sprinkles, crushed candy bars, coconut, mini chocolate chips, etc.)
  1. Melt chocolate chips in a small bowl in the microwave (you may need more, but melt as you need it or it will cool too much to spread nicely).
  2. Put your toppings in individual shallow bowls or on plates and line two large baking sheets with parchment or waxed paper.
  3. insert sticks into center of marshmallows.
  4. Coat marshmallows with chocolate or caramel sauce and roll immediately in topping. To coat the marshmallows I found it easiest to scoop the chocolate or caramel on and spread it with the back of a spoon rather than dunking, as the marshmallows like to fall into the thick sauce given half a chance.
  5. Place coated and dipped marshmallows on parchment-paper lined baking sheet and, when sheet is filled, put in the fridge for 20 minutes to set. These keep in the fridge, in an airtight container, for up to a week.
Recipe by Hidden Ponies at