As you all know, chocolate and mint are a classic flavor combination. I think I was first introduced to it via Andes Crème de Menthe Thins and then the Girl Scouts of America eclipsed them with the best cookie ever. Thin Mints (Tip: Thin Mints preserve fabulously in the freezer so don’t be coy when a Girl Scout appears on your doorstep). Yesterday, I was innocently walking the supermarket aisle and I’m a sucker for anything that says “limited time only.” So when I saw the special Andes Peppermint Crunch chips in the “baking needs” aisle I snatched them up and decided to make Chocolate Peppermint Marshmallow Pops. They were so easy to make and took no time at all, but more importantly, they were so delicious! The thing that makes this treat work is that the Andes Peppermint Crunch chips are not hard, like their name implies. They are the perfect consistency to pair with marshmallows. It’s a fun holiday-themed treat that will delight children and adults and I wanted to show you how I made them!
You’ll need a bag of Andes Peppermint Crunch, large marshmallows, lollipop sticks or skewers and chocolate. I prefer Ghiradelli chocolate and used white chocolate and semi-sweet.
Melt the chocolate in a double boiler or a microwave. I used the microwave and heated the chocolate in 30 seconds intervals, stirring between each interval and then heating for another 30 seconds until the chocolate was melted.
Skewer a marshmallow and spin it in the melted chocolate covering it completely. Use a spoon if needed to help coat the marshmallow. Immediately roll the chocolate coated marshmallow in the peppermint crunch. Alternatively, you can sprinkle the peppermint crunch on top and gently press into the marshmallow until they stick.
Invert the pops on a plate and place in the refrigerator until the chocolate hardens, which only takes 10 minutes or so! Enjoy!
