BOOM CHICKA POP HOT CHOCOLATE MARSHMALLOW REC RECIPES

Steps:

• Melt the chocolate- or white chocolate-almond bark (or both) in a double boiler (melt separately if using both). Next, melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings.
• One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
• Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'mores version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies.
• Set the pops, stick-side up, on a piece of waxed paper, or stick them into florist foam (used to make flowers stand up).

Steps:

• Melt chocolate chips or wafers in a glass microwave safe bowl on 50% power for 30 seconds and then continue to microwave in 15-second intervals for about 1 to 2 minutes until completely melted. Mix with a spoon, add oil, and mix thoroughly.Set up your marshmallow pops. Add three marshmallows to each straw. If you’re adding fillings, you want to spread them on with a rubber spatula after each marshmallow, except the last one.Dip or use a spoon to spread the chocolate on each marshmallow pop. Tap against the bowl to remove the excess chocolate. If you’re using paper straws, be sure to not tap the straw directly, tap your finger against the bowl instead.Place on a prepared baking sheet lined with parchment paper and add any of your favorite toppings, such as chopped hazelnuts or sprinkles.