Christmas Marshmallow Pops

5 from 2 votes

Christmas Marshmallow Pops are easy to make using marshmallows, candy canes, chocolate, and sprinkles. Fun, festive, and delicious!

Prep Time20

Cook Time0

Cool Time5

Total Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 386kcal

Assemble. Thread 3 marshmallows onto each candy cane. You can unwrap them, but they like to break easily. If you leave them wrapped, give them a quick gentle wash first!
6 candy canes, 18 large marshmallows
Melt the chocolate. Place the chocolate in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until it is melted and smooth. Do the same with the white melting chocolate as well as the red, white, and green melts. If the package has different instructions, follow those instead!
1 cup melting chocolate, 1 cup white melting chocolate, ¼ cup green melts, ¼ cup red melts
Coat. Working quickly, coat half of the marshmallows in melted brown chocolate and half in melted white chocolate. Use a spoon to drip the chocolate over the entire marshmallow pop, leaving the candy cane loop out. Set them aside on parchment paper.
Decorate. While the chocolate is still wet, sprinkle them with crushed candy canes and/or sprinkles. Melt the colored candy melts according to the package instructions and drizzle them over some of the pops. You can use a pipping bag to make designs or drizzle. Set the pops aside for about 5 minutes to harden.
2 tablespoons crushed candy canes, 2 tablespoons holiday sprinkles
Serve.

Storage:

To Store: Once the chocolate has hardened on the marshmallows, seal the marshmallow pops in an airtight container and store them at room temperature for up to 7 days. If you live in a warm place, I suggest storing them in the fridge instead.
To Freeze: I do not recommend freezing these marshmallow pops.

Tips:

You can easily crush your candy canes in the food processor or place them in a ziploc bag and crush with a rolling pin.
Allow the candy coating to harden before storing them.