Chocolate Caramel Marshmallow Pops

I love marshmallows; plain, in hot chocolate, in S’mores, dipped in chocolate.  Now, if I love marshmallows, I REALLY love chocolate and caramel.  With the latest “pops” craze, it was only a matter of time before I tried putting all this good stuff together. 

As I was wasting time (I mean, doing very important culinary trends research) on Pinterest, I came across Austinweddingblog.com post about marshmallow pops, so I took that for ideas and inspiration.  The great things about these pops, is they are so versatile.  You can customize them for seasons, wedding colors, holidays, whatever you want.  Apparently, I was a little late on the St. Patrick’s Day sprinkles because even though I made these almost a week before the holiday, all the sprinkles were sold out, except for the green sugar.

Because this was a really busy day that I was making these, I took the easy way out with store-bought marshmallows, Candiquik, and Kraft Caramel bits.  Normally, I would make my own marshmallows, caramel, and temper chocolate.  You could certainly do that; I would make the marshmallows a day ahead, and maybe even the caramel and just reheat the day of.  Even with my snobby attitude J I think these turned out really well, and with the easy way, they were super quick. 

20 Jumbo Marshmallows

1 bag Kraft Caramel bits

1 pkg Chocolate flavor Candiquik

Vegetable oil or cooking spray

Sprinkles, Nuts, Graham Cracker crumbs, Crushed Candy Bars, etc for decorations

2 lollipop sticks

Insert lollipop sticks into marshmallows, set aside.

Line sheet pan with plastic wrap or wax paper, generously coat with oil or spray.

Heat caramel bits in microwave safe bowl, following package directions.  Caramel with be bubbling and going crazy and that is ok, just stir it until it’s smooth and melted completely.

Using a silicone pastry brush, coat the marshmallows.  Don’t worry if they don’t look perfect, as you will be dipping in chocolate also.  Set caramel coated marshmallows on oil coated plastic wrap.  Continue with remaining marshmallows and allow to set, approx 10 minutes (coating will still feel tacky).

Prepare another sheet pan with parchment paper.  Melt chocolate according to package directions.  Dip each marshmallow into chocolate, and then sprinkle with toppings as desired.  Set on parchment lined sheet pan, either standing up or laying down depending on how marshmallows are decorated. 

 Puffed sugar, dipped in burnt sugar, dipped in chocolate and coated in sugar!  This will definitely satisfy a sugar craving for like a day and a half.  I used the Jumbo marshmallows because that’s what I grabbed, but I would definitely recommend using the regular sized ones because it is quite the sugar overload.  You could also forego the caramel and just do the chocolate.  I’m thinking about making some more dipped in chocolate and then sticking a mini pretzel twists on the top for that salty sweet kick.  I could go on all day with the variations! 

Enjoy!