Chocolate Marshmallow Pops (Printable Version)

# What You'll Need:

→ Main Ingredients

01 - Large marshmallows, soft and fluffy
02 - Chocolate melting wafers, suitable for dipping

→ Optional Additions

03 - 1 teaspoon coconut oil to thin chocolate
04 - Assorted toppings such as sprinkles, crushed nuts, mini chocolate chips, shredded coconut, or crushed cookies

# Step-by-Step Directions:

01 - Slide two marshmallows onto each lollipop stick or skewer, leaving a small gap between them. Place assembled pops on a clean surface.
02 - Place chocolate wafers in a microwave-safe bowl. Heat in 20-30 second intervals, stirring after each until smooth. Stir in coconut oil for smoother consistency if desired.
03 - Pour chosen toppings into shallow bowls or plates for easy access. Line a baking sheet with parchment paper or silicone mat.
04 - Hold each stick and dip marshmallows into melted chocolate, coating evenly. Let excess chocolate drip off before rolling or sprinkling toppings.
05 - Place coated marshmallow pops on the prepared baking sheet, stick side up. Let set at room temperature for 10-15 minutes or refrigerate to speed hardening.
06 - Once chocolate has fully hardened, the marshmallow pops are ready to enjoy.

# Helpful Notes:

01 - Insert sticks gently into marshmallows at room temperature, twisting slightly to avoid tearing.
02 - Use high-quality melting wafers like Ghirardelli or Wilton Candy Melts for best results.
03 - Microwave chocolate slowly in short bursts, stirring frequently to prevent seizing.
04 - If chocolate seizes, add 1-2 teaspoons of coconut oil and microwave in short intervals while stirring to restore smoothness.
05 - Double dipping after the first layer sets creates a thicker, more polished coating.
06 - Keep melted chocolate between 88-90°F for optimal dipping consistency to avoid melting marshmallows.
07 - Apply toppings immediately after dipping while chocolate is still wet for best adherence.
08 - Store pops in an airtight container layered with parchment paper in the refrigerator up to one week.
09 - Freeze fully set pops in airtight containers for up to 2 months; thaw at room temperature before serving.

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