Peppermint Bark Covered Marshmallow Pops
I’ve been thinking about holiday recipes and I wanted something fun and simple that everyone can enjoy. Making allergen free treats can sometimes be a challenge, but these gluten and dairy free peppermint bark covered marshmallow pops are simple, sweet, and fun!
Walking through Target I saw some candy cane chocolate marshmallows for sale. They obviously had dairy, so we couldn’t eat them. The price was around $2.50 each (yes, each marshmallow). I went ahead and bought a bag of marshmallows and a box of candy canes. I decided then that we needed a gluten and dairy free version of these to enjoy (plus, budget friendly).
One of my favorite parts of this recipe is the simplicity of it. They are thrown together very quickly. This is the perfect treat for display at a party. The kids will love them because they can decorate them and have a lot of fun with it.
I personally like to enjoy mine with a glass of champagne, but the kids would love these thrown into a cup of hot cocoa.
I also made a bunch as gifts for neighbors and teachers last year. I wrapped them up in cute holiday bags and put them in a coffee mug or added a gift card to it.
In a microwave safe bowl add the chocolate chips and coconut oil. Melt in 30 second intervals stirring between (this only took 2, 30 second intervals for me). You can also do this on the stove top in a sauce pan. Use low heat and stir constantly. Once the chunks almost melted turn off the heat.
Allow the chocolate to cool for about 2 minutes. If you made this on the stove top, transfer it to a bowl and then allow to cool for 2 minutes.
While it is cooling crush the candy canes and put on a plate for dipping. Line a baking sheet with parchment paper. Put the lollipop sticks in the marshmallows. I push mine almost to the other side of the marshmallow without puncturing it through.
Once the melted chocolate has firmed slightly, grab the marshmallow by the stick and coat all sides of it. Tap off excess chocolate. Dip it in the candy cane mixture and roll it on all sides to coat it well. I found that I needed to re-stir the crushed candy canes after each marshmallow.
Place the dipped marshmallow on the parchment paper and repeat until all are done. Refrigerate for 20 minutes. You do not need to keep these refrigerated unless your house is very hot. I kept mine in a Ziploc on the kitchen counter with no problems. Enjoy!
You will need Lollipop sticks for this recipe.
If you like this recipe you will love everything in my cookbook- Living Freely Gluten Free! Over 100 simple to make recipes with easy to find ingredients that the entire family will love!