St. Patrick’s Day Chocolate Marshmallow Pops
Recipe Courtesy of Stretching a Buck
  1. Spread a piece of parchment paper out on your work surface.
  2. In a microwave safe bowl, melt half the chocolate in 30 second intervals, stirring in between, until the chocolate is smooth.
  3. Dip one end of the stick/straw into the chocolate, then press into the center of the marshmallow. Repeat with the remaining marshmallows. This will help the marshmallows stay on the stick/straw.
  4. Dip the marshmallow about a third to a half way into the chocolate. Tap off the excess chocolate gently. Quickly generously add the sprinkles. Set the marshmallow pop down on the parchment paper candy apple style. Repeat with about 4-5 more marshmallows.
  5. Heat the rest of the chocolate, and stir until smooth. Repeat the steps above with the remaining ingredients.
  6. Allow the chocolate to harden completely – 2 hours at room temperature, or 1 hour in the refrigerator. Serve at room temperature.
Recipe by Stretching a Buck at