Marshmallow Fun Pops

• FOR THE MARSHMALLOWS:
• 1 package Giant Roaster Marshmallows (12 Ounce Bag)
• 4 ounces, weight Vanilla Candy Coating (almond Bark)
• 4 ounces, weight Chocolate Candy Coating (Almond Bark)
• 12 Lollipop Sticks
• 2 Sheets Of Wax Paper
• FOR THE TOPPINGS:
• 2 Tablespoons Assorted Non Pareil Candies
• 2 Tablespoons Assorted Dark Rainbow Candies
• 2 Tablespoons White Sparkling Sugar Candies
• 2 Tablespoons Pink Sparkling Sugar Candies
• 2 Tablespoons Granola
• 2 Tablespoons Shredded Coconut

1. Insert a lollipop stick into each of the marshmallows stopping about 1/8 inch under the top of the marshmallow (i.e. don't poke it all the way through).
2. Put each of the topping ingredients into a separate small bowl or plate.
3. Lay out the sheets of wax paper on a large platter or two large plates.
4. In separate bowls, melt each candy coating in a microwave on 30 second bursts making sure to stir between each 30 second burst.
5. Roll the sides of a marshmallow in either the vanilla or chocolate candy coating. Have a small spoon handy to smooth out the coating on the marshmallow if it's too thick in a particular area. Dip the top side of the marshmallow in the candy coating too.
6. If you would like a multi-colored coating, use a spoon to drizzle the opposite color coating over the fully coated marshmallow (if you have multi-color coated marshmallows you may want to put the candy topping on just the top of the marshmallow so the multi-colored drizzles show up nicely on the sides).
7. Dip the sides and top of the coated marshmallow into any one or more of the toppings.
8. Then lay the candy coated marshmallow top side down onto the wax paper and let cool.
9. Repeat the steps above for the remaining marshmallows.

roaster, coating, coating, paper, toppings, candies, white sparkling sugar, sparkling sugar, granola, coconut

Taken from tastykitchen.com/recipes/desserts/marshmallow-fun-pops/ (may not work)