I live in Savannah, Georgia, home to the nation's second largest St. Patrick's Day parade (New York City has the largest). This year's parade will be the city's 195th, and many of Savannah's 146,500 residents will be among the event's 400,000 spectators. (Yes, it's a zoo here). The city essentially shuts down for the day; schools and businesses close, UPS doesn't run routes. It's like Irish Christmas, but outside, and warmer. And, much like real Christmas, the holiday is virtually unavoidable here. So...why not embrace it, and celebrate with green abandon?
I love the combination of marshmallow and chocolate, and I don't need much of an excuse to indulge. St. Patrick's Day is a worthy cause in this case. These Crispy Marshmallow Pops were created with the holiday in mind, but they can easily be modified for any celebration, or private indulgence. The addition of crisp rice cereal adds an amazing crunch that makes these treats so irresistibly yummy!!
You can use your own rice krispie treat recipe for the filling. However, it will be tricky to work with, because the traditional RKT mixture is designed to harden relatively quickly. Thus, you'll need to fill the chocolate molds as soon as you make the krispie treats. Otherwise, they will be too hard to sculpt. I have created my own recipe that works perfect for the filling. It does not harden, and remains gooey inside the chocolate coating. If you're interested, you may purchase a digital copy of the recipe here.
To make these St. Patrick's Crispy Marshmallow Pops, you’ll need the following:
Ingredients and Supplies
*Crisp Rice Marshmallow mixture (use your own, or purchase/download my recipe here)
*Milk and White chocolate candy coating
*Swirl Cakesicle Mold, available from Baker's Party Shop
*Mini popsicle sticks
*Piping bag for melted chocolate
*Tiny shamrock confetti sprinkles, or green jimmies
*Sprinklefetti St. Patrick's Day mix, from Baker's Party Shop
Most of these supplies can be purchased from your local craft or cake decorating supply store, or click here to find them in my "Supplies List" on Amazon
Once you've gathered all your supplies, begin by heating and melting the milk chocolate. Pour enough melted chocolate into each cavity to cover the base generously, then be sure to push the chocolate all the way up to edge, all the way around. Make certain to clear a space through which the popsicle stick will later be inserted. After all 4 cavities have been prepared, freeze the mold for 5-10 minutes to set the chocolate.
While the mold is in the freezer, make your rice krispie treat mixture. Or, follow the directions for my Crispy Marshmallow filling, available here, If you are using sprinkles, add them at the end of the recipe, as a final mix-in.
Working quickly, press the crispy rice & marshmallow mixture into each cavity of the mold. Pro tip: if you are using my Crispy Marshmallow filling recipe, handling it will be easier if you wear food-safe nitrile gloves with a thin coating of butter or shortening on them.
Carefully compact the mixture into each mold, leaving room at the top to add more melted chocolate. Then insert a popsicle stick through each hole, and into the crisp rice & marshmallow filling. The stickiness of the marshmallow should help keep the stick in place. Or, you can add some melted chocolate to the stick to help "glue" it to the filling.
Use melted chocolate to completely cover the filling, and seal each pop. Then freeze for 5-10 minutes.
Once the chocolate has set, carefully remove each pop from its mold. You may need to use a paring knife to clean up some of the edges.
To decorate, fill a piping bag with melted white chocolate/candy coating. Drizzle across the pop, or pipe "frosting" between every other layer (as I did). Sprinkle with the St. Patrick's Sprinklefetti mix, then allow chocolate to set and cool completely.
When finished, you'll have a super festive, tasty, and unique treat that will make your celebration even sweeter. Happy Saint Patrick's Day!