Christmas White Chocolate S'more Pops
Everything is better on a stick! These white chocolate s’more pops are as fun to make as they are to eat, and they make the perfect hoilday treat.
Print
Pin
Servings: 0
Equipment
- Christmas straws
Ingredients
- 1 cup white chocolate chips good quality, such as Ghirardelli
- 1/2 teaspoon refined coconut oil or vegetable shortening
- marshmallows large, either regular or vegan
- graham crackers
- Christmas sprinkles
Instructions
- Smash a few of the graham crackers, either by hand or by pulsing them in a food processor. Put them in a bowl with a mixture of Christmas sprinkles (the ratio of graham crackers to sprinkles is completely up to you) and set it aside.
- Insert the Christmas straws into the bottoms of the marshmallows. How many marshmallows this recipe yields depends on how much chocolate you use for dipping (whether you dip the whole marshmallow, or just half). I would start with about 15 marshmallows and see how that goes. Set them aside.
- Fill a pot with water (a little less than half full) and place it over medium heat. Once it begins to simmer, turn the heat down to low. Place a heat proof bowl on top of the pot (the bowl should be just big enough to sit on top of the pot, and should not touch the water). Add the white chocolate chips and coconut oil to the bowl and stir continuously until the white chocolate melts and turns silky. Remove the bowl from the pot as soon as everything is completely melted, as you don’t want it to overheat. Overheating the white chocolate will cause it to seize up and turn grainy.***If you don’t have the right set-up to create a double boiler as explained above, you can melt the white chocolate in the microwave. Place the white chocolate chips and coconut oil in a microwave-safe bowl. Change the heat setting on your microwave to 50%. Then, place the bowl in the microwave and heat in 30-second intervals, stirring between each interval. Continue this process until the chocolate is melted. Be careful not to overheat it.
- Dip the marshmallows into the white chocolate, then roll them around in the sprinkle and graham cracker mixture. Place them on a sheet of parchment paper to cool and harden. Be sure to work quickly so the white chocolate won’t harden before you’re done dipping all of the marshmallows.
- Once they have cooled and the white chocolate has hardened, they can be stored in an airtight container or plastic bag for up to a week. Enjoy!
Notes
- If you are vegetarian, you can use vegan marshmallows for this recipe.
- If you're using coconut oil, make sure it's refined, so it does not have any coconut flavor.
- These would make a great addition to a dessert table, or would be perfect to give away as gifts.
- Get your kids involved with the dipping, they'll have loads of fun!
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!