These St. Patrick’s Day Marshmallow Pops are super cute, super yummy, AND the best part is super easy to make! They are the perfect sweet treat for this fun holiday!
With St. Patrick’s Day right around the corner, we will be on the hunt for fun and yummy sweet treats to help us celebrate. Well, look no further than these yummy St. Patrick’s Day Marshmallow Pops! They are super cute, super yummy, AND the best part is super easy to make! If the mischievous Leprechaun’s come visiting, serve them this yummy treat and who knows, maybe they will share the secret on where the pot of gold is 🙂
Need even more St. Patrick’s Day treats for a St. Patrick’s Day party or need something yummy to take to one? Check out these cute and delicious St. Patrick’s Day Cupcakes, Cookies & Sweet Treats! Or, maybe you would like these St. Patrick’s Day Desserts & Shakes?
St. Patrick’s Day Marshmallow Pops Recipe
Ingredients:
24 regular-size marshmallows
White candy melts or vanilla flavored almond bark
Yellow candy melts
Green candy melts
Rainbow sprinkles
You will also need:
Piping bags
Bamboo skewers or treat sticks
Instructions:
1. Line a baking sheet with waxed paper.
2. Press four marshmallows onto a skewer or treat stick with a twisting motion. Lay on waxed paper.
3. Melt white candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
4. Pour melted candy over the marshmallows allowing the excess to drop back into the bowl. For best results, scrape the candy from the bottom (the side you place on the waxed paper.) Allow to dry completely.
5. In separate bowls, melt the candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
6. Transfer melted candy to piping bags, keeping the colors separated. One at a time, snip the corner from the piping bags and drizzle colored candy melts over the marshmallows. While the candy is still wet, add sprinkles as desired.
7. Allow the marshmallows to rest on waxed paper until set before packaging or serving. Before removing the marshmallow pops from the waxed paper, cut along the sides with a knife.
8. Best if stored in an airtight container in the refrigerator.
Print this delicious St. Patrick’s Day Marshmallow Pops recipe!
St. Patrick’s Day Marshmallow Pops Recipe
These St. Patrick's Day Marshmallow Pops are super cute, super yummy, AND the best part is super easy to make! They are the perfect sweet treat for this fun holiday!
Ingredients
- 24 regular-size marshmallows
- White candy melts or vanilla flavored almond bark
- Yellow candy melts
- Green candy melts
- Rainbow sprinkles
- You will also need:
- Piping bags
- Bamboo skewers or treat sticks
Instructions
1. Line a baking sheet with waxed paper.
2. Press four marshmallows onto a skewer or treat stick with a twisting motion. Lay on waxed paper.
3. Melt white candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
4. Pour melted candy over the marshmallows allowing the excess to drop back into the bowl. For best results, scrape the candy from the bottom (the side you place on the waxed paper.) Allow to dry completely.
5. In separate bowls, melt the candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
6. Transfer melted candy to piping bags, keeping the colors separated. One at a time, snip the corner from the piping bags and drizzle colored candy melts over the marshmallows. While the candy is still wet, add sprinkles as desired.
7. Allow the marshmallows to rest on waxed paper until set before packaging or serving. Before removing the marshmallow pops from the waxed paper, cut along the sides with a knife.
8. Best if stored in an airtight container in the refrigerator.
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