marshmallow pops

My niece and nephew came for a visit last night, and along with that came an opportunity for me to make some fun treats I wouldn’t normally make.  My two girls adore them and love it when they have sleepovers with their cousins, so I try to make it as fun as possible for them – not that I need to do much since they have fun all on their own!  I’m also trying out some different treats in preparation for Katie’s 3rd birthday in July, and who better to try them out on than four fantastic kids running around my own house?

The last time there was a sleepover I surprised them with this flan cake which was a huge hit.  But this time I was looking for something different with a little more wow factor for kids, and this was perfect.  They take literally minutes to make and even less time to be eaten!  It’s another one of those can’t-really-be-called-a-recipe-recipes – my favorite kind!  I hope you enjoy it, too!

Marshmallow Pops

• milk chocolate chips (a 16 oz. bag will make about half a bag of large marshmallows)
• large marshmallows
• finely crushed graham crackers (for a s’mores version)
• assorted sprinkles
• lollipop sticks (you can find these at craft stores)

Prep all your ingredients and place them into bowls. Place crushed graham crackers, sprinkles, chocolate, into separate bowls ready for dipping.  Melt the chocolate until smooth.  Place one marshmallow on the end of a lollipop stick, dip into melted chocolate letting excess drip off.  <I scraped the chocolate off the bottom as it was dripping which helped it stand flat>  Roll in graham crackers for a s’mores version, or sprinkle with your assorted sprinkles.  This is a perfect recipe to let the kids help with.  Use your imagination and have fun!

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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