Minion Marshmallow Pops Recipes

MINIONS MARSHMALLOW POPS

Steps:

• Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
• Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
• Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
• Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
• Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.

MINION MARSHMALLOW POPS

Steps:

• Melt candy melts in a microwave-safe bowl, according to package directions.
• Dip one end of the sucker sticks into the candy melt. Press sucker sticks into marshmallows, and allow candy melt to cool.
• Dip entire marshmallow into the candy melt, until fully coated. Press the bottom of the sucker stick into a piece of styrofoam, allow candy melt to cool completely.
• Slice fruit rollups into 1/2 inch strips. Press strip around the bottom portion of the marshmallow to create blue overalls for your minions.
• Pipe a big, black circle (or two smaller black circles) onto each marshmallow. Press a candy eyeball (or two candy eyeballs) into the icing.
• Pipe a thin, black line from one side of the eyeball, around the back of the marshmallow, until it touches the other side of the eyeballs to create goggle lines.
• Allow icing to harden completely. Share!

MARSHMALLOW POPS

Steps:

• Melt the chocolate- or white chocolate-almond bark (or both) in a double boiler (melt separately if using both). Next, melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings.
• One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
• Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'mores version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies.
• Set the pops, stick-side up, on a piece of waxed paper, or stick them into florist foam (used to make flowers stand up).

MARSHMALLOW POPS

Steps:

• In a microwave, melt chocolate chips with oil; stir until smooth. , Thread two marshmallows onto each pop stick. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Roll in toppings as desired. Place on waxed paper-lined baking sheets; refrigerate until set.

FIRECRACKER CRISPY MARSHMALLOW POPS RECIPE BY TASTY

Steps:

• In a large glass bowl, melt the marshmallows and butter in the microwave for 3 minutes. Stir to fully incorporate.
• Mix in the puffed rice cereal and stir until evenly coated.
• Add the fizzy rock candy and stir until well combined. Be sure to add the candy no sooner than this stage, for it may lose its "pop" if mixed with the hot marshmallow mixture.
• Spread the mixture in a 9x9-inch (23x23-cm) pan lined with parchment paper and press down to create an even layer. Top with fizzy rock candy.
• Dip 9 straws sticks in a bit of melted white chocolate and place them in 3 even rows across the baking tin.
• Let the white chocolate harden at room temperature for 30 minutes or in the refrigerator for 10 minutes.
• Remove the parchment paper and cut into 9 equal squares.
• Dip the treats into melted milk chocolate going half way up, and decorate with sprinkles and more rock candy.
• Place the completed pops on a parchment paper-lined sheet tray and let sit for about an hour until the chocolate is set.
• Enjoy!