Everything you love – on one stick.
I’ve been dipping marshmallows in chocolate for years now. (Believe it or not, that's not the most unusual sentence I’ve ever written.)
But this whole stuffing-a-marshmallow-with-peanut-butter is kind of a game changer. It adds just that extra bit to make something awesome into something super-awesome. Check out how easy these are:
Line up your dozen marshmallows (or more!). Grease the blade of a sharp knife with vegetable shortening. Insert the knife into a marshmallow, taking care not to poke the knife all the way through, and rotate the knife to create a hole.
You may even take some marshmallow bits out of there. Create holes in all of your marshmallows.
Now fill a disposable decorating bag with 3 tablespoons of peanut butter and twist the top of the bag to close.
You can use a zip-top bag if you like, but I much prefer disposable decorating bags. I buy them by the hundreds since they're my favorite kitchen tool. And since you’re going to the craft store for the lollipop sticks anyway… might as well pick some up.
Snip 3/8 of an inch from the tip of the decorating bag. Insert the tip of the bag into the hole you made in the marshmallow, and pipe to fill the hole with peanut butter.
Fill the rest of the marshmallows. You might not use all of the peanut butter. After the marshmallows are filled, insert lollipop sticks into the bottom-side of the marshmallows (not the side you filled with peanut butter). If the lollipop stick pushes any of the peanut butter out, just shove it back in.
You’re ready to dip! If you’re planning on rolling your chocolate-dipped pops in any extra coating like granola or nuts, prepare that now.
You can finely chop up dried fruit or nuts, use mini chocolate chips, or place granola bars in a zip-top bag and crush with a hammer or heavy rolling pin. You’ll need about 3/4 to 1 cup of coatings total for all the marshmallows. Set these aside while you melt your chocolate.
Line a baking tray with wax paper and set aside. For the chocolate, you can use white, milk, dark, or any chips you prefer. Here I used white, milk and dark.
Pour a cup of chocolate chips into a microwave-safe bowl. Or, if you’re using different chocolates, divide between several jars or bowls. Melt in the microwave for 90 seconds at 70% power. Stir and continue microwaving in 30 second, then 15 second intervals, until fully melted.
Dip a marshmallow in the chocolate and tap the stick on the side to remove excess chocolate. Lightly sprinkle a topping over the chocolate, if desired.
Place the pop top-side down on the prepared baking tray. Because the peanut butter stuffing makes these pops less stable, you cannot prop these up to dry or the weight of the chocolate will pull the marshmallow down the stick. Place the whole tray in the refrigerator until well set, about 1 hour.
When the pops are set, you can prop them in a Styrofoam™ block to display and serve, if you like. Store any leftovers in an airtight container in a cool place or in the fridge.
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