How to make Christmas Marshmallow Pops

Start by preparing your workstation. Lay out a baking sheet with parchment paper; this will be used for placing your marshmallow pops after dipping them in chocolate. This part, trust me, creates less mess and allows easy pickup after they’re set.

Insert the lollipop sticks into the marshmallows. Hold one end of the stick and push the other end into the flat side of the marshmallow, ensuring it is secure but not poking through the other side.

Melt the white chocolate chips in a microwave-safe bowl. Heat at 30-second intervals, stirring in between each iteration until the chocolate is smooth. It’s important to do it slowly to avoid seizing or burning the chocolate.

Once the chocolate is melted, carefully dip each marshmallow into the chocolate, ensuring it's sufficiently coated. Hold it over the bowl for a few seconds to let any excess chocolate drip off. From my experience, a light swirl helps get the perfect coating.

Immediately after dipping, roll the coated marshmallow in your Christmas sprinkles. Rotate the marshmallow pop to make sure every angle gets some sprinkle love.

Place the marshmallow pop onto your prepared baking sheet. Make sure they don’t touch each another; they need space to set without sticking together.

Let your marshmallow pops dry and harden at room temperature, which typically takes about 30 minutes.