Last updated: April 30. 2014 10:03AM - 418 Views

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by Noel Lizotte


Noel@ApronFreeCooking.com


Mother’s Day is almost here. Check your calendar … yeah, I know, it’s sneaking up on me too. If you’re wondering about what special treat to make for dinner, this recipe will help you with the sweet desserts.


And, it’s simple and fun enough to involve the kids and grandkids in the preparation! Just be ready to let them eat some of the treats before Mom even sees them.


The nice thing about this recipe is that you can customize it to your mom’s preferences. Or, you can use this recipe for other occasions besides Mother’s Day, especially a Mother – Daughter Tea Party.


Chocolate Covered Marshmallow Treats


2 squares chocolate bark


12 large marshmallows


Colored candy sprinkles


Shredded coconut


Melt the chocolate bark in the microwave in a small bowl or cup. Insert a toothpick in the flat end of each large marshmallow. Prepare a 9x13 pan by lining it with wax paper. Sprinkle six small mounds of candy sprinkles and make six small piles of coconut on the wax paper. Holding the toothpick by the end, dip each marshmallow into the melted chocolate. Place the marshmallow, chocolate end down, on top of a pile of toppings. Repeat until all marshmallows are chocolate dipped and cooling. Allow to cool for ten minutes.


Approximate Nutrition Information: Servings Per Recipe: 12, Amount Per Serving: Calories: 44, Fat: 2g, Cholesterol: 0mg, Sodium: 12g, Total Carbs: 6g, Protein: 1g.


Make it a Meal: There’s really no way to make this sugary treat into a meal. It’s pure, adulterated extravagance and decadence. Enjoy it for what it is and don’t feel guilty.


Variations: Use white chocolate bark for dipping. Add some crushed peanuts to the toppings piles. Purchase specialty marshmallows in seasonal colors and use holiday themed sprinkles.


To serve these chocolate covered marshmallow treats, simply stand them on a pretty plate with the toothpicks pointed up. Or, turn the marshmallow end to the top, like a lollipop and use as a cake topper in cupcakes.


Another option is to gather several together and tie with a bit of ribbon, creating a marshmallow bouquet. If you have a large number of these marshmallow pops and want to serve a group, you can insert the uncovered end of the toothpick into a Styrofoam ball covered in tissue paper. This festive offering could serve as the centerpiece of the dessert table at your next tea party.


These treats will probably not last past dinner time. However, they will store in an airtight container for a couple of days. If the temperature is warm, you’ll want to keep them in the refrigerator to avoid melted chocolate.


Reader Feedback: Strawberry pink lemonade can be frozen into a pretty ice ring for the punch bowl by using a Bundt cake pan. Dropping a few sliced strawberries into the lemonade before freezing the ring will bring additional comments.


Noel Lizotte is enjoying spring and passing the time with easy recipes like this. More recipes are available in her cookbook, for sale at www.ApronFreeCooking.com

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