There’s something just magical about the perfect holiday treat, and this Christmas Marshmallow Pops Recipe has become one of my all-time favorites to share. Sweet, colorful, and festive, these pops bring a fun twist to cookie trays and party platters that everyone will adore.
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Why You'll Love This Recipe
I started making these Christmas Marshmallow Pops during a holiday baking frenzy years ago, and they quickly became my go-to festive treat. They’re ridiculously simple to put together, but you get that wow-factor when you offer them to friends or family—plus, decorating is a total joy.
- Super Easy: Just thread marshmallows and drizzle melted chocolate—perfect for last-minute holiday fun or cooking with kids.
- Customizable: You can switch up the colors, coatings, and toppings to match any holiday theme or personal preference.
- Mess-Free Treat: Handheld and fun to eat without any fuss or cleanup headaches.
- Great Gift Idea: Wrapped in cute cellophane, these pops make cheerful, homemade gifts that everyone will appreciate.
Ingredients & Why They Work
The beauty of this Christmas Marshmallow Pops Recipe lies in its simple ingredients that all come together to create a fun and festive treat. The candy canes act like perfect handles while the chocolate melts add color and sweetness, making each pop irresistible.
- Candy Canes: These sturdy, curved sticks hold the marshmallows perfectly and add a peppermint crunch if you nibble the handle afterward.
- Large Marshmallows: The fluffy center of the pop—big marshmallows hold up well and are easy to thread.
- Melting Chocolate (dark or milk): Smooth melting chocolate coats half the pops with rich flavor and a glossy finish.
- White Melting Chocolate: Offers a pretty contrast and pairs beautifully with red and green melts for a holiday color palette.
- Colored Melts (green and red): These add vibrant drizzles that bring the Christmas spirit to life.
- Crushed Candy Canes: A crunchy, peppermint topping that enhances texture and makes everything extra festive.
- Holiday Sprinkles: Adds color and whimsy—because what’s a Christmas treat without sprinkles?
Make It Your Way
One of my favorite things about this Christmas Marshmallow Pops Recipe is how easy it is to switch things up. I like using different types of sprinkles or even dipping some pops in crushed peanuts or coconut flakes for extra texture.
- Variation: Sometimes I swap the candy canes for colorful lollipop sticks or pretzel rods for a salty-sweet kick—always a hit!
- Dietary Twist: You can opt for dairy-free melting chocolates if needed, and marshmallows labeled as vegan to suit friends' preferences.
- Seasonal Shift: Feel free to pick colored melts and sprinkles that match any holiday or event—not just Christmas!
Step-by-Step: How I Make Christmas Marshmallow Pops Recipe
Step 1: Assemble the Marshmallow Pops
Start by threading three large marshmallows onto each candy cane. Now, you can carefully unwrap the candy canes to avoid breakage, but I usually leave them wrapped and give them a quick gentle wash instead—it helps keep them sturdy and less messy to handle. Just make sure they’re dry before you start dipping.
Step 2: Melt the Chocolates
Next up, melt the chocolates. I like microwaving them in 20-second bursts, stirring after each, until smooth and silky. This method keeps the chocolate from burning—a rookie mistake I learned the hard way! Melt the regular chocolate, white chocolate, and the colored melts separately following the same gentle approach. If your package suggests specific instructions, definitely go with those.
Step 3: Coat the Marshmallows
Working quickly so the chocolate doesn’t set, spoon the melted brown chocolate over half of the marshmallow pops, covering each one entirely but leaving the candy cane loop bare for handling. Do the same with the white chocolate on the rest. Place them on a sheet of parchment paper as you go.
Step 4: Decorate Your Pops
While the chocolate is still wet, sprinkle the crushed candy canes and holiday sprinkles generously over the pops. Then, drizzle the red and green melts over some for a lovely, colorful effect. I like using a small piping bag for more control, but you can just drizzle with a spoon too! Let them set for about 5 minutes until the coating hardens.
Step 5: Serve and Enjoy!
Once the chocolate is firm, the pops are ready to serve. You can arrange them on a festive plate or wrap individually in clear cellophane for gifts. They make any holiday gathering feel extra special.
Top Tip
From my holiday kitchen experiments, a few tips helped me get the best results every time with this Christmas Marshmallow Pops Recipe—from clean candy canes to perfectly melted chocolate.
- Handle Candy Canes Carefully: If unwrapping, go slow to avoid breaking. If you leave them wrapped, wash gently and dry well to avoid melting chocolate slipping off.
- Chocolate Melting: Melting chocolate in short bursts with stirring prevents overheating and graininess—a quick job gets the smoothest coating.
- Work Fast on Coating: Chocolate hardens quickly, so dip or drizzle efficiently to keep it smooth and glossy.
- Let Them Fully Harden: Don’t rush storage or packaging; the chocolate needs to set completely to prevent smudging.
How to Serve Christmas Marshmallow Pops Recipe
Garnishes
I love using crushed candy canes and bright sprinkles as my go-to garnishes here—they add crunch and color at once. Sometimes I dust a little edible glitter for that extra festive sparkle.
Side Dishes
These pops pair wonderfully with a hot cup of cocoa or mulled cider. They also complement a dessert buffet featuring gingerbread cookies or peppermint bark.
Creative Ways to Present
One holiday season, I arranged these pops standing upright in a styrofoam block wrapped in festive foil, nestled amongst fresh pine branches and ornaments. It made a stunning centerpiece—easy and festive!
Make Ahead and Storage
Storing Leftovers
Once the chocolate has fully hardened, I store the marshmallow pops in an airtight container at room temperature. If you live somewhere warm, like I do during some holidays, the fridge is a better option to keep them from melting. Just let them come to room temp before eating for the best flavor and texture.
Freezing
Freezing isn’t ideal for this recipe because the marshmallows can become tough and the chocolate coating might bloom or crack. I’d recommend making fresh batches for your holiday gatherings.
Reheating
Since this treat is best served cool, reheating isn’t something I do. If you want melted chocolate, consider dipping fresh marshmallows instead of trying to reheat these pops, which can get messy.
Frequently Asked Questions:
While you can use regular chocolate chips, they aren’t formulated for melting smoothly and may seize or become grainy. For best results, use melting chocolate or candy melts designed for dipping and coating.
Stored properly in an airtight container at room temperature, these pops last up to 7 days. In warmer climates, keep them refrigerated to avoid melting, but consume within a week for best quality.
Using mini marshmallows is possible, but threading them three at a time can be tricky since they’re lighter and don’t stick as well. Large marshmallows are ideal for stability and ease of coating.
I usually put candy canes in a zip-top bag and crush them gently with a rolling pin to avoid shards flying everywhere. Alternatively, pulse them a few times in a food processor for quick, consistent pieces.
Final Thoughts
This Christmas Marshmallow Pops Recipe has become one of those little kitchen joys I look forward to every season. Easy, customizable, and delightfully festive, it’s perfect for making memories with family or surprising guests with a sweet treat. I can’t recommend it enough—give it a try and watch smiles light up your holiday celebrations.
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Christmas Marshmallow Pops Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these festive Christmas Marshmallow Pops, featuring marshmallows threaded onto candy canes and dipped in rich melting chocolates. Decorated with colorful candy melts, crushed candy canes, and holiday sprinkles, these treats are perfect for holiday parties or gifting.
Ingredients
Base Ingredients
- 6 candy canes unwrapped
- 18 large marshmallows
Chocolate Coatings
- 1 cup melting chocolate
- 1 cup white melting chocolate
- ¼ cup green melts
- ¼ cup red melts
Decorations
- 2 tablespoons crushed candy canes
- 2 tablespoons holiday sprinkles
Instructions
- Assemble: Thread 3 marshmallows onto each candy cane carefully. If you prefer, you can leave the candy canes wrapped and give them a quick gentle wash to avoid breakage.
- Melt the chocolate: Place the melting chocolate, white melting chocolate, and colored melts (green and red) in microwave-safe bowls. Microwave each in 20-second intervals, stirring between each until smooth and fully melted. Follow package instructions if different.
- Coat: Working quickly, dip or spoon melted brown chocolate over half of the marshmallows and white chocolate over the other half, fully coating the marshmallow but leaving the candy cane loop exposed. Set them aside on parchment paper.
- Decorate: While the chocolate is still wet, sprinkle crushed candy canes and holiday sprinkles over the pops. Use the melted colored candy melts to drizzle or pipe festive designs onto some of the pops. Allow them to set aside for about 5 minutes to harden.
- Serve: Once hardened, the marshmallow pops are ready to be enjoyed or gifted.
Notes
- Store the marshmallow pops in an airtight container at room temperature for up to 7 days. If your environment is warm, refrigeration is recommended to keep them firm.
- Freezing is not recommended as it may affect the texture and appearance.
- Crush candy canes easily by placing them in a food processor or into a ziplock bag and crushing with a rolling pin.
- Allow the chocolate coating to fully harden before storing to prevent sticking and smudging.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
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