Chocolate Dipped Marshmallow Pops
My Family and I had so much fun making these Chocolate Dipped Marshmallow Pops for Easter. Not only are they Super Cute and Customizable but they’re so Delicious. My Son lit up with excitement as he Tasted the First Bite. They’re sooooo Good!!! he yelled. I definitely agree, they’re Amazing.
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They’re really easy to make and only take a few ingredients. All you have to do is melt down the Marshmallows and mix in the Powdered Sugar. Knead the mixture for a few minutes until its smooth and no longer sticky. Then Roll it out using a little extra Powdered Sugar.
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Use a Cookie Cutter to Cut Out the Shapes. Rinsing the cookie cutter in hot water after every 2nd or 3rd Cut, helps to keep the shapes from sticking to it. Place the shapes onto a tray or plate and place in the freezer for 20 minutes.
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Using a Double Broiler or Microwave, Melt the Chocolate and or Chocolate Coating. Adding a tsp or two of Coconut Oil or Vegetable Shortening to help it harden. Dip and Decorate the Marshmallow Shapes with the Melted Chocolate Coating. Then Place in the freezer for a few minutes or until set.
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Chocolate Dipped Marshmallow Pops
These delicious Gluten Free Chocolate Dipped Marshmallow Pops are the Perfect Easter Treat to Make with the Kids. My son loved getting to decorate them and of course, he loved eating them even more. I’d be lying if said he was the only one that Loved them. They’re definitely my favourite treat too. I love how customizable they are. You can make any shape or flavour, for any occasion.
I didn’t add any colouring or flavouring to this recipe but I did use some when I made these Marshmallow Peppermint Patties. They’re incredibly Soft and Chewy, with just a hint of mint.
There are so many other flavour combinations I’m excited to try. I think the first one will be Rootbeer Flavoured and after that will be Liquorice or Banana.  I already have a cookie cutter for every occasion so making these delicious Chocolate Dipped Marshmallow Pops again, is definitely in our future. I can already picture the cute Christmas and Halloween Marshmallow Treats we’ll make.
Chocolate Dipped Marshmallow Pops
Ingredients
1 Tbsp Butter
25 Large Marshmallows
1 1/4 Cups Powdered Sugar
3 Cups Chocolate Coating
Directions
1. Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.
2. Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.
3. Remove from heat and stir in 1/2 of a cup of the Powdered sugar. Quickly stir until combined then scrape onto 1/2 cup powdered sugar spread onto the counter.
4. Knead the mixture, mixing in the last 1/4 cup of powdered sugar, for a few minutes or until it is smooth and no longer sticky.
5. Melt the chocolate in a double broiler or in the microwave.
6. Roll out the marshmallow mixture on a powdered sugar covered counter. Use a cookie cutter to cut out the shapes. Place the shapes onto a tray or plate and place in the freezer for 10 – 15 minutes. Use a small amount of the melted chocolate or coating to fasten the sticks to the shapes. The return to the freezer for a few more minutes.
7. Dip the shapes into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 – 20 minutes.
Tip: To make a homemade Chocolate Coating use 3 Cups Chocolate + 2 Tsp Coconut Oil.
This Recipe Makes 20Â Chocolate Dipped Marshmallow Pops.
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If you liked this recipe for Chocolate Dipped Marshmallow Pops, Then you may also like these recipes for:
Gluten Free Baked Apple Fritters
Baked Apple Pie Rice Paper RollsÂ
Gluten Free Blueberry Cheesecake TartsÂ
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This is the Cookie Cutters I used for this Chocolate Dipped Marshmallow Pops Recipe.
I found them and the Coloured Chocolate Coating at Michael’s.
Chocolate Dipped Marshmallow Pops
- 1 Tbsp Butter
- 25 Large Marshmallows
- 1¼ Cups Powdered Sugar
- 3 Cups Chocolate Coating
- Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.
- Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.
- Remove from heat and stir in ½ of a cup of the Powdered sugar. Quickly stir until combined then scrape onto ½ cup powdered sugar spread onto the counter.
- Knead the mixture, mixing in the last 1/4 cup of powdered sugar, for a few minutes or until it is smooth and no longer sticky.
- Melt the chocolate in a double broiler.
- Roll out on a powdered sugar covered counter. Use a cookie cutter to cut out the shapes. Place the shapes onto a tray or plate and place in the freezer for 10 - 15 minutes. Use a small amount of the melted chocolate or coating to fasten the sticks to the shapes.
- Dip the shapes into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 – 20 minutes.