Photo of Chocolate-covered marshmallow pops by WW

Chocolate-covered marshmallow pops

4
4
4
SmartPoints® value per serving
Total Time
26 min
Prep
25 min
Cook
1 min
Serves
12
Difficulty
Moderate
These 3-ingredient one bite desserts are the perfect way to say "I love you" to kids and adults alike. They’re so easy to make kids of all ages can help you assemble them. Here, we’ve used semi-sweet chocolate and red sugar for a Valentine’s Day treat. Feel free to use dark chocolate instead if you prefer a richer flavor. During the spring, get adventurous and use white chocolate and yellow, pink or blue sugar to celebrate Easter, graduation or other special occasion. For a pretty display, use decorative sticks from the craft store and arrange them upright with the stick sides down in a clear glass or jar.

Ingredients

Marshmallow(s)

24 item(s)

Semi-sweet chocolate chips

6 Tbsp

Sugar

1 Tbsp, colored red (buy red decorating sugar)

Instructions

  1. Thread a 6 to 8-inch lollipop or popsicle stick through the flat end of one marshmallow. Using a 1/2-inch flat paint brush, brush the flat end of another marshmallow with warm water. Thread that marshmallow onto the stick so that the wet end sticks to the dry marshmallow. If possible do not let the stick push through the dry top of the second marshmallow. Repeat with the remaining marshamllows to yield 12 pops total. (Note: You can purchase lollipop or popsicle sticks at your local craft store.)
  2. Place the chocolate chips in a small microwavable bowl and microwave on HIGH, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.
  3. Using a dry 1/2-inch flat paint brush, brush the chocolate thinly onto the rounded sides of the marshmallows. Place the finished lollipops in juice glasses to keep them upright or stick the bottoms into a small block of styrofoam.
  4. Clean the paintbrush and use it to brush the white top of one pop with warm water. Place the sugar on a small plate and dip the moist top into it; the sugar will stick. Repeat with the remaining pops.
  5. Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours. Yields 1 pop per serving.