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Springtime Easter Marshmallow Pops

Delightful and festive marshmallow pops coated in chocolate and decorated with pastel candy melts and sprinkles, perfect for Easter celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 20 pops
Course: Dessert, Snack
Cuisine: American, Festival
Calories: 150
Ingredients Method Notes

Ingredients
  

For the pops
  • 20 pieces regular-sized marshmallows
  • 1 cup chocolate melting wafers or chocolate chips
  • 20 pieces lollipop sticks
  • 1 cup candy melts, desired colors (pastel pink, yellow, blue, or green)
  • to taste Easter sprinkles for decorating

Method
 

Preparation
  1. Insert one lollipop stick into the bottom of each marshmallow, pushing it about halfway through, and set aside on a parchment-lined baking sheet.
  2. Melt the chocolate melting wafers or chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring between each until smooth and fully melted.
Coating
  1. Dip the marshmallows into the melted chocolate, turning to coat evenly, and gently tap off any excess before placing it back onto the baking sheet.
  2. Melt the candy melts in separate bowls and drizzle over the chocolate-coated marshmallows, adding Easter sprinkles before it fully sets.
Setting
  1. Allow the pops to set completely at room temperature for about 30 minutes or refrigerate for 10-15 minutes until firm.

Notes

Keep them cool and dry in an airtight container. At room temperature, they’ll hold well for 1–2 days; refrigerated, they’ll last up to a week (note that the marshmallow texture will firm slightly). For best results, separate layers with parchment if stacking.