Raspberry White Chocolate Marshmallow Pops

1. Cut a small hole in the center of one end of each marshmallow. Put your stick in the end and place on a tray. When you’ve finished with all of the marshmallows put the tray in the freezer for 15 minutes. Put the sprinkles in a bowl.

2. Bring a pot of water (or double boiler) to a simmer with only about an inch of water in the bottom. In the meantime chop your Hershey’s Hugs (makes it easier to melt), put in a heat-safe bowl (one that fits right over the top of the pot) and put the bowl over the simmering water to allow chocolate to melt.

3. In a separate bowl melt your white chocolate chips as well (using the same method). Once melted add just a small drop of red gel food coloring to get a pink color (add more if you want a deeper pink).

4. Once all is done remove marshmallows from freezer (see note*), dip marshmallows in the melted chocolate, shaking off excess chocolate as you go. Decorate with sprinkles as you like. Place the marshmallow pops back onto the tray, or poke the stisks into a block of styrofoam, to allow chocolate to set. Enjoy!

* I removed one marshmallow from the freezer at a time to keep the other ones cold while I worked. It makes the chocolate harden faster if the marshmallow is cold.

Recipe adapted from mommygaga.com.