12 oz milk chocolate
6 oz white chocolate
1 cup salted caramel brownie brittle (crumbled)e
6 lollipop sticks or paper straws
1. Depending on what kind of chocolate you choose you may need to temper chocolate before you start dipping. Tempering chocolate involves melting and heating it to about 110°, letting it cool to below 80°, and then bringing it back up and holding it around 90°. A double boiler is useful when preparing your chocolate this way.
2. For this recipe we will use an easier method of melting your chocolate. You can use chocolate chips or chocolate candy melts that you can find in any craft store.
3. I like to take the brownie brittle and break it into smaller pieces or even crush it to make more of a crumble to put on top. Put on plate and set to the side until ready to use.
4. Place the milk and white chocolate in separate microwave-safe bowls. Microwave one bowl on high for 1 minute. Remove and stir with a rubber spatula. You can then heat again in 30 second increments until you chocolate is thoroughly melted. Wash and dry the spatula. Then do the same for the other bowl of chocolate pieces.
5. While melting chocolate take a baking sheet and line with parchment paper. This is where you will lay your pops to set.
6. Begin by pushing lollipop stick or straw through center of marshmallow carefully sliding it down to make room for second marshmallow. Slide second marshmallow into stick but stopping before the stick comes through top.
7. Now you can cover with chocolate. Hold by the stick and dip marshmallows into your bowl of melted chocolate. It may be helpful to spoon chocolate over marshmallow pop. Make sure to turn stick to completely cover all sides of the marshmallows. Make sure to gently shake off any excess chocolate and then carefully place on plate of crushed brownie brittle. Gently roll or sprinkle brownie brittle to cover. Set down carefully on tray with parchment paper to set.
8. Let cool and firm a bit. You can then drizzle the white chocolate over pops. I find a fork or spoon an effective way to drizzle chocolate. It will help keep your toppings on your marshmallow pop while also giving it a decorative touch.
9. You can then let marshmallow pops cool at room temperature or refrigerate to cool faster.
10. Pops will keep for weeks sealed in airtight container or bag.
This recipe was created by DiptOnline.com