Easter chick pops
- 150g white chocolate melts
- 100g white marshmallows
- 10 yellow M&M’s
- 1-2 red licorice twists
- black icing pen
You will also need:
- 20 pop sticks or skewers
Step 1. Melt white chocolate in a bowl placed over a saucepan of simmering water. Alternatively, melt in short bursts in the microwave.
Step 2. Push marshmallows onto the pop sticks. One by one, dip into the melted chocolate, allowing excess to drip off.
Step 3. Cut M&M’s in half with a sharp knife. Cut 4mm slices of licorice and then cut those across into half moons. Working quickly before the chocolate has completely set, press a half M&M into the front of the marshmallow and a licorice piece onto the top. Refrigerate to set completely.
Step 4. Once set, using icing pen, squeeze a small amount onto each marshmallow to form the eyes.
- Pop sticks are available from kitchenware and cake supply shops, or try online.
- It’s handy to use a block of florist’s foam to keep the pops upright.
- Any leftover chocolate can be stored in the fridge and re-melted next time.
- You will also love this cute Easter bunny breakfast. It is the perfect savoury start to Easter Sunday for your little ones.
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- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.