Saturday, September 21, 2013

Chocolate Marshmallow Pops

(originally made 2/2007)

This is definitely not a complex "recipe" :) They are simple and delicious, and a fun treat for Valentine's day :)



Chocolate-Covered Marshmallow Pops

POINTS® Value: 3
Servings: 6

24 pieces Kraft Jet-Puffed Regular Marshmallow(s), or similar product
6 Tbsp semi-sweet chocolate chips (I used Nestle Chocolatier Dark Chocolate Chunks)
1 Tbsp sugar, colored red (I used red decorating sugar)


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.)

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.

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.

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.

Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours. Yields 2 pops per serving.

Source: Weight Watchers

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