It's quick and easy and your kids can help too! Plus, it doesn't require anything more than a napkin when sharing with a classroom full of students.
What you'll need:Lollipop sticks (Wilton)
One bag of marshmallows ~ 40 regular size
2 bags of milk chocolate chips, we prefer Ghirardelli's
At least one large bottle of sugar sprinkles
Wax paper or freezer paper
Double boiler or aluminum pot
Directions:Melt your chocolate over low heat until smooth (medium heat if using a double boiler), stirring every 30 seconds or so. You will end up with some leftover melted chocolate as it's hard to dip when you have just bits left in the pan.
Dump all the marshmallows out into a bowl and put a stick in the center of each, pushing all the way until you can feel the stick.
Pour your sprinkles into a small bowl, I like my little Pyrex dishes, and have a dinner plate ready to catch the extra. Larger shaped sprinkles will work too, but you will go through them much faster so you'll need a couple of bottles if you choose to use those.
Line your cookie sheet with wax/freezer paper and have ready.
Dip your marshmallows in the melted chocolate and dab excess off the bottom onto your spatula or you may not have enough for the whole batch. Continue stirring your chocolate after every couple of dips.
Hold your marshmallows sideways over the plate and gently shake your sprinkles over while turning. If you hold the marshmallow straight down it will fall off the stick!
After every couple of marshmallows funnel your sprinkles off the plate and back into your bowl to reuse.
Place marshmallows on the paper in rows! Don't try to move them for at least an hour as they will fall off the stick or you will lose a lot of chocolate.
For faster cooling put the pan in the fridge or freezer! We think these are especially tasty when cold, but frozen they can be harder to eat, especially for small children.
Makes 40 and takes about an hour.