By Brooke 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!
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Marshmallow Gingerkids
Ingredients
- 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
Directions
- 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.
