Marshmallow Gingerkid PopsBrooke McLay
Cake pops have been all the rage lately. But they can be rather time-consuming and tricky to pull together. So when I saw this recipe for Gingerkids Pops, made in the cleverest of ways with marshmallows coated in white chocolate and a cinnamon-ginger-sugar mixture, I thought my kids would go gaga! And so would I! I mean, a cute, holiday-themed recipe for dessert pops that doesn’t require all that wishful hoping that a cake ball will actually stick to the top of a sucker stick? Yes please, I’ll take two batches, stat!
- 1/2 cup sugar
- 2 teaspoon cinnamon
- 1/2 teaspoons ginger
- 1 cup white chocolate chips, melted
- 8 large marshmallows
- 16 small marshmallows
- heart & confetti sprinkles
Combine 1/2 cup sugar with 2 teaspoons cinnamon and 1/2 teaspoons ginger in a medium bowl and set it aside.
Fill another medium bowl with water. Melt 1 cup white chocolate chips according to the package directions, then transfer the chocolate to a ziplock bag and snip off a corner.
To form each pop, slide two marshmallows onto a lollipop stick. Use the melted chocolate to adhere mini marshmallow arms and legs as shown. Let the chocolate set.
Dip the pop in the water, then roll it in the sugar mixture until coated.
Pipe on a chocolate face, then use more chocolate to attach heart and confetti sprinkle buttons, bows, and bow ties.
Recipe courtesy Family Fun Magazine