Football Marshmallow Pops

5 from 2 votes

Fun and Easy Football Marshmallow Pops that are the perfect treat for game day

Prep Time5

Active Time20

Total Time25

Course: Snack

Cuisine: American

Yield: -15

Calories: 99cal

Author: Melissa

Equipment

candy squeeze bottle you can also use a baggie with a corner snipped off
wax paepr
2 glass microwavable proof bowls - small
12 black and white stripes paper straws

Materials

12 oz. Brown Chocolate Melts
½ cup White Chocolate Melts
12 Regular Sized Marshmallows
1 cup Shaved Coconut
1 tbsp. Liquid Green Food Coloring
1 tsp. water

Instructions

Cut 6 paper straws in half
Push the straws into 12 marshmallows
Set out a large piece of wax paper for marshmallows to dry on
In a small bowl, mix a few drops of food coloring with 1/2 tsp. of water and add coconut shavings
Stir to coat with green color - set aside
In a small glass microwavable proof bowl, add the chocolate melting wafers
Use the bag's instructions or, do what I do - I like to put them in the microwave for 1 minute and stir until smooth. Add 30 more seconds in the microwave (if needed)
Dip and roll the marshmallows into the brown melted chocolate
Push each marshmallow with melted chocolate into the coconut shavings and press down so coconut sticks to the bottom
Set on wax paper to dry
Once dry, melt the white chocolate melts
Place melted chocolate into the squeeze tube
Use melted white chocolate and squeeze tube to draw laces on each football
Let dry

Notes

If you have leftover melted brown chocolate, then keep going with the football pops - Maybe you can squeeze a few more pops out of the chocolate that you have.

Reheating Chocolate

I usually place my bowl into the microwave for 30 seconds to reheat my hardened chocolate.
If your squeeze bottle chocolate hardens up, place it into a bowl of steaming water. The heat from the hot water should help it melt again. Better yet, have a hot bowl of water nearby to place the squeeze bottle in periodically - to keep the chocolate melted.

Storing

Store these pops covered and at room temperature for up to 3 days.

Moisture from humidity or condensation from the refrigerator can cause the chocolate to take on water. This can result in white sugar spots. Try to find a cool/dry place to store your chocolate.

Nutrition facts are only an estimate.

Nutrition