Candy Cane Marshmallow Pops are a delightfully delicious chocolate and peppermint treat prepared with melted milk chocolate, jumbo marshmallows, crushed cane canes, and peppermint sticks. Kids will love these, but I don’t know any hot chocolate lover who wouldn’t marvel over these as well! These are great for packaging and gifting too!

Do you drink hot chocolate in the winter months, or more specifically, at Christmastime? I love the idea of hot chocolate! But, I’m very sensitive to overly sweet food and drink. However, when you add the taste of peppermint to a hot chocolate, no matter how sweet, I cannot resist! Candy Cane Marshmallow Pops are the perfect addition to your holiday hot chocolate bar!
Speaking of hot chocolate bars, do you have one of those in your home at Christmastime? I put in so much effort to put together one of those hot chocolate assembly stations last Christmas and the entire season passed by without one single hot chocolate being prepared!
I love everything Christmas and I’m a perfectionist. That, my dear friends, is not a good combination. The problem is that in my head I want everything to be perfect and Hallmark movie set worthy, but that is not only expensive but quite stressful. The setup of everything takes literally weeks and in an instant, Christmas is over and then you have to clean everything up.
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That’s how I felt about the hot chocolate bar last year. Needless to say, I did not do it this year. If anyone wants hot chocolate, I will fetch what I need from my fridge and pantry to make one. And, in all probability, I’ll serve the hot chocolate with one of these Candy Cane Marshmallow Pops! This year, I will not be dusting jars and mugs on a hot chocolate bar that nobody uses. And, don’t get me started on trying to keep the cats away from it!
The great thing about these pops, other than how festively cute and how delectably delicious they are, is that you can make them in advance. Just wrap them individually in cellophane and tie them up with a ribbon. You can store them in a food-safe container in your pantry (if your pantry isn’t too warm) and serve them with hot chocolate or give them to any kids that may drop by with their folks over the holidays.
They are super easy to make and very inexpensive too. At this time of year, you can find everything you will need to make these in almost every grocery store. Walmart or any other large retail chain will stock all of the ingredients as well. So, what are you waiting for? Let’s make some Candy Cane Marshmallow Pops!

LORD BYRON’S 12 SNACKS & TREATS OF CHRISTMAS
Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to my last Christmas series this holiday season! I’m calling this series Lord Byron’s 12 Snacks & Treats of Christmas. Unlike the 24 Cookies of Christmas series that ended a few days ago, this series will focus on easy-to-make snacks and treats that are both delicious and festive.
I will try to keep the recipes in this series quick and easy too. Most of them will require the help of a microwave rather than an oven. And, a bunch of them will involve more assembly-type tasks rather than preheating, beating, whipping, etc.
Just like every other series that I’ve shared here, this series will also see a new snack or treat recipe shared with you, Dear Reader, each and every single day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday snacks and treats year after year?
Looking For More Christmas Confections?
Lord Byron’s Kitchen has more than enough to satisfy your sweet tooth! Click on the links below to see a countdown series of holiday recipes from that category!
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So, welcome, Dear Reader, to Lord Byron’s 12 Snacks & Treats of Christmas! Fresh off of my 12 Edible Wreaths of Christmas, my 12 Bars and Squares of Christmas series, and Volume 5 of my annual 24 Cookies of Christmas series, I’m ready to plow through the next 12 days with you once again.
You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Marshmallows– I’m using the jumbo marshmallows, but you can use regularly sized too. The regular-sized marshmallows might be harder to stand straight up, depending on how top-heavy it is with the peppermint stick poking out of it. I’m sure this goes without saying, but mini marshmallows will not work. (You can also use Dandies Vegan Marshmallows.)
- Peppermint Sticks – I found the sticks I’m using at Michaels. You can also find peppermint sticks at Bulk Barn if you’re in Canada. As a last resort, you can carefully break the curled cane end off of a regular candy cane and use that. Since you will need crushed candy canes anyway, you can use the broken off parts to make them!
- Chocolate Chips – I used milk chocolate chips even though they are sweeter than semi-sweet chocolate chips. You can use either. When it comes to peppermint, I do think it pairs much better with milk chocolate.
- Vegetable Shortening – This is used to thin the chocolate. You can also use coconut oil, but it will change the flavour of the chocolate slightly.
- Crushed Candy Canes
MAKING YOUR OWN CRUSHED CANDY CANES
If you don’t want to use the red and white crushed candy canes that you can find just about anywhere this time of year, you can crush your own candy canes by placing unwrapped, broken candy canes into a sturdy bag and firmly rolling over them with a wooden rolling pin.
Either way you look at it, the candy canes should not be crushed too finely. Many times, you’ll find they have too much powder, meaning that they have been crushed too much. You want chunky pieces in order to get the red and white speckled pattern. Of course, if you use whole candy canes and separate the curved cane part for crushing and reserve the sticks for poking into the marshmallows, you may choose the red, green, and white candy canes. Those would be very pretty too!
I’ve tried crushing them myself and have crushed them a little too much. Even the type you buy in the store can sometimes have too much candy cane dust. You can easily fix it by filtering out the dust. Working in small amounts, place a heaping spoonful of the crushed candy canes into a colander. Sift out the dust so that you are left with nice little pieces.

DANDIES VEGAN MARSHMALLOWS
Now, if you just so happen to click on the link for Dandies in the ingredients section above, you will note that the brand has both large and mini marshmallows. Depending on the time of year, they also have flavours like pumpkin and peppermint – and now maple too!
This post is not sponsored by Dandies, and I don’t want you to think that I’m preaching veganism at you, because I am far from vegan. However, whenever I find a product that I love, I always share it with you. You most certainly don’t have to be vegan to enjoy Dandies marshmallows. They also have no artificial colours or flavours, which is always a bonus.
If you have any friends or family with food allergies, you might want to consider using Dandies as well. Unlike real marshmallows, there’s no corn syrup, they are kosher, and have no GMOs. Dandies are manufactured in a gluten-free environment and are free from many common allergens such as wheat, peanuts, tree nuts, dairy, eggs, shellfish, fish, mustard, corn, and sesame. Seriously, what do you have to lose!?

HOW TO MAKE CANDY CANE MARSHMALLOW POPS
Line a baking sheet or a platter with parchment paper and set aside. Place the chocolate chips and vegetable shortening into a microwave-safe bowl. Whenever you microwave chocolate, you should microwave on medium power for 30 seconds. Then, if it’s still not silky smooth, microwave in increments of 5 or 10 seconds, depending on your microwave, stirring with a rubber spatula after each increment.
Once the chocolate is melted and smooth, set it aside to cool slightly. In the meantime, place a marshmallow flat side down onto a firm surface. Push a peppermint stick straight down into the center of the marshmallow until you meet resistance. Do this with all of the marshmallows.
Next, working with one marshmallow at a time, remove the peppermint stick from the marshmallow and dip the stick one inch deep into the melted chocolate. Push the chocolate-covered end of the peppermint stick back into the hole previously created in the marshmallow. Stand the marshmallow up on the prepared baking sheet. Continue until all peppermint sticks are used up. Transfer the tray of marshmallows to your fridge for 15 minutes for the chocolate to firm up.
Lord Byron’s Annual Christmas Cookie Series
Did you know that Lord Byron’s Kitchen has been sharing a 24 Cookies of Christmas Series for the past several years? Click on the links below to see all of the recipes from each series on one page!
COATING AND APPLYING CRUSHED CANDY CANES
Once chilled, microwave the chocolate for 10 seconds on medium speed just to slightly re-heat it and make it a bit thinner. Stir the chocolate well. Next, remove the marshmallows from the fridge and working with one Candy Cane Marshmallow Pop at a time, dip the marshmallow end of the pops just over halfway into the melted chocolate. Gently shake off the excess chocolate and carefully pull the bottom side of the marshmallow across the lip of your bowl of chocolate.
Next, sprinkle the chocolate-dipped portion of the marshmallow with the crushed candy canes. Stand the marshmallow pop on its end once more onto the parchment paper. Once all of the marshmallows have been dipped and coated in crushed candy canes, transfer them to your fridge for 30 minutes to set and firm up.
Once firm, your Candy Cane Marshmallow Pops can be packaged for gift-giving or transferred to a food-safe container. Keep refrigerated or store in a food-safe container in your pantry if your pantry is cool.

STORING, PACKAGING, & FREEZING
When it comes to most snacks and treats, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. They will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!
If you plan to freeze your Candy Cane Marshmallow Pops, I would advise against it. In almost all cases, freezing results in some measure of moisture being absorbed into the frozen item. And, condensation forms during the thawing process. In the case of a candy cane or peppermint stick, it’s pretty safe to assume that they will become damp and sticky.
But you really don’t need to freeze snacks and treats, because for the most part, they are ready in very little time and you should easily be able to prepare them the day you plan to eat them or serve them to guests.
QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!
Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!
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Candy Cane Marshmallow Pops
Ingredients
- 12 jumbo marshmallows
- 12 peppermint sticks
- 2 cups milk chocolate chips
- 1 teaspoon vegetable shortening
- 1/4 cup crushed candy canes
Instructions
- Line a baking sheet or a platter with parchment paper and set aside.
- Place the chocolate chips and vegetable shortening into a microwave-safe bowl. Whenever you microwave chocolate, you should microwave on medium power for 30 seconds. Then, if it’s still not silky smooth, microwave in increments of 5 or 10 seconds, depending on your microwave, stirring with a rubber spatula after each increment.
- Once the chocolate is melted and smooth, set it aside to cool slightly.
- In the meantime, place a marshmallow flat side down onto a firm surface. Push a peppermint stick straight down into the center of the marshmallow until you meet resistance. Do this with all of the marshmallows.
- Next, working with one marshmallow at a time, remove the peppermint stick from the marshmallow and dip the stick one inch deep into the melted chocolate.
- Push the chocolate covered end of the peppermint stick back into the hole previously created in the marshmallow.
- Stand the marshmallow up on the prepared baking sheet. Continue until all peppermint sticks are used up.
- Transfer the tray of marshmallows to your fridge for 15 minutes for the chocolate to firm up.
- Once chilled, microwave the chocolate for 10 seconds on medium speed just to slightly re-heat it and make it a bit thinner. Stir the chocolate well.
- Next, remove the marshmallows from the fridge and working with one Candy Cane Marshmallow Pop at a time, dip the marshmallow end of the pops just over half way into the melted chocolate.
- Gently shake off the excess chocolate and carefully pull the bottom side of the marshmallow across the lip of your bowl of chocolate.
- Next, sprinkle the chocolate dipped portion of the marshmallow with the crushed candy canes.
- Stand the marshmallow pop on its end once more onto the parchment paper.
- Once all of the marshmallows have been dipped and coated in crushed candy canes, transfer them to your fridge for 30 minutes to set and firm up.
- Once firm, your Candy Cane Marshmallow Pops can be packaged for gift-giving or transferred to a food-safe container. Keep refrigerated or store in food-safe container in your pantry if your pantry is cool.
Nutrition
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SueV says
I did the hot chocolate bar one year, homemade marshmallows, chocolate covered peppermint sticks, crockpot full of homemade hot chocolate. What a waste of my time. So I know how you felt, these would have been a nice treat, more leftovers for me. I bet your place was/is better than any Hallmark movie.
byronethomas@gmail.com says
You are so kind, Sue. Thank you! And, yes, no more hot chocolate bars for me either!