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Kristy Denney

Food + Lifestyle from a mama of boys

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Fourth of July Chocolate Peanut Butter Marshmallow Pops

 

What are you guys doing to celebrate the 4th of July?  We usually spend it in Denver with my husband’s family, go boating with their friends, hit up Water World (the best water park ever), and of course, enjoy fireworks.  This year though, we are heading up to a friends house in Huntsville, Utah.  Can you say small. town. fun?

I grew up spending my 4th of July’s in a small town, so I know what eety beety small town 4th of July fun is all about. I can’t wait:)

Before we are off to enjoy our long weekend, here’s my sweet treat plug for the holiday.  I love these Festive marshmallow pops for a few reasons….

1) The mallows are covered in chocolate and peanut butter and sprinkles. Score. I am completely guilty of eating the chocolate peanut butter coating, then ditching the marshmallow.

2) They can be made ahead of time (like today or tomorrow) and refrigerated until ready to serve.

3) They are a quick and easy treat the kids will love to help with! In fact, I could have used a little helper.  But mine is too young and allergic to peanut butter:(

4) You don’t need to heat up the house on that hawwttt 4th of July Day with an oven.  Amen to that.

There’s a good chance you already have the items needed to make these.  But if not, run and grab some sucker sticks, marshmallows, milk chocolate chips, white chocolate chips, and Patriotic Red, White, and Blue Sprinkles.  Ready, Go!

And have a great 4th of July!

4th of July Chocolate Peanut Butter Marshmallow Pops
 
Ingredients
24 regular sized Marshmallows (1 bag)
24 sucker sticks
1 1/4 cup creamy peanut butter
1 cup milk chocolate chips
1 cup white chocolate chips
1-2 tbs Crisco (optional)
Two small bottles (or one large) Patriotic Red, White, and Blue Sprinkles
Instructions
Line two cookie sheets with wax paper.
Spread about 1 tsp of peanut butter all along the sides of the marshmallows.  It might get messy:) Lay marshmallows on one of the cookie sheets lined with wax paper.  Place in the freezer 30 minutes. 
Meanwhile, in a microwave safe bowl, melt your milk chocolate chips, microwaving on high for 60 seconds and stirring every 30 seconds.  I like to stir in a little bit of Crisco to thin the chocolate a bit.  Do the same with your white chocolate chips. 
*I transferred my melted chocolate into a tall glass to make dipping easier.
Remove marshmallows from the freezer.  Place a sucker stick in the bottom of a marshmallow, dip in chocolate just until it covers the bottom of the mallow. Try not to get it all over the stick.  Shake or “spin” any excess chocolate off.
Cover with sprinkles and lay on wax paper.  Alternate dipping marshmallows in milk chocolate and white chocolate.
Tip: Try to work quickly so the peanut butter doesn’t get too soft.  This is where it comes in hand to have little helpers! Or you can keep half of the mallows in the freezer while you work on the first half.
 

makes 24 pops

 

Reader Interactions

Comments

  7. These look so good. I’ve not tried making these cake and treat pops yet. I see they are becoming really popular so I need to try them out.Amen to not heating the house up. I am searching for ways to not cook right now.lol

    Reply

  9. Oh my gosh, do you have any idea how much I want these right now? I’ve seen these before, but *never* with peanut butter. EVER. I’m smitten.

    Reply

  10. I have made these before. But I melted the peanut butter. Then dunked the marsmallow in the melted peanut butter. Put them in the freezer for 30 minutes. Then dunked them in the chocolate then add sprinkles.

    Reply

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