St. Patrick’s Marshmallow pops—Exploit this holiday best color to make a batch of bite-size treats everyone will love! These marshmallow pops are super easy and great for packaging up and gift giving as well.
Photo credit: © Eatwell101.com
Ingredients list St. Patrick’s Day Marshmallow Pops
Makes 10:
- 2/3 cup white chocolate chips
- A handful of hazelnuts
- 10 large marshmallows
- 10 wooden sticks
- Liquid food coloring (if there’s no green available, you can make like us and use a ratio of 2 blue for 1 yellow to get this green color)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat your oven to 360°F (180°C). Arrange hazelnuts on a baking sheet and dry roast until fragrant. Remove from the oven and rub between your palms to remove as much dry skin as possible. Then coarsely crush the roasted hazelnuts and set aside.
2. Prepare the marshmallow pops by pushing the sticks halfway into the marshmallows.
3. Melt the chocolate in a double boiler or microwave-safe glass or ceramic ramekin in 30-second intervals, stirring with a wooden spoon after each interval. Do not overheat, or white chocolate will scorch and separate. If the chocolate is too thick, you can add a few drops of liquid cream.
4. Once the white chocolate has melted, add the food coloring drop by drop, stirring constantly until you get the desired color
5. Immediately dip the marshmallows halfway in chocolate, then dip directly into the hazelnut sprinkles.
6. Place on waxed paper or aluminum foil and refrigerate. Let marshmallows sit at room temperature for 5 minutes before serving.
Photo credit: © Eatwell101.com
St. Patrick’s Day Marshmallow Pops
Your guests will love these green bite-size treats.
- 2/3 cup white chocolate chips
- A handful hazelnuts
- 10 large marshmallows
- 10 wooden sticks
- Liquid food coloring (if there's no green available, you can make like us and use a ratio of 2 blue for 1 yellow to get this green color)
Instructions
- Preheat your oven to 360°F (180°C). Arrange hazelnuts on a baking sheet and dry roast until fragrant. Remove from the oven and rub between your palms to remove as much dry skin as possible. Then coarsely crush the roasted hazelnuts and set aside.
- Prepare the marshmallow pops by pushing the sticks halfway into the marshmallows.
- Melt the chocolate in a double boiler or microwave-safe glass or ceramic ramekin in 30-second intervals, stirring with a wooden spoon after each interval. Do not overheat, or white chocolate will scorch and separate. If the chocolate is too thick, you can add a few drops of liquid cream.
- Once the white chocolate has melted, add the food coloring drop by drop, stirring constantly until you get the desired color
- Immediately dip the marshmallows halfway in chocolate, then dip directly into the hazelnut sprinkles.
- Place on waxed paper or aluminum foil and refrigerate. Let marshmallows sit at room temperature for 5 minutes before serving.
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