To make apples: Use wet toothpick to make wide whole on bottom of Jumbo Marshmallow, insert paper straw halfway up the center of the marshmallow. Submerge marshmallow completely into water, gently squeeze dry with paper towel and use spoon to coat with red sugar. Set to dry for 30 minutes. Repeat for all 12 marshmallows.
To make leaves: Dip scissors in water, cut STACKERMALLOWS in half vertically, then cut out an oval leaf shape. Insert wet toothpick into bottom of leaf, dip leaf into water, tap dry on paper tower and coat with green sugar. Remove piece from toothpick and set to dry for 15 minutes. Repeat for all other 11 halves.
To decorate apples: Melt BAKER’S Dipping Chocolate according to instructions on container. Dip tip of half pretzel and insert into the top of apple. Add a dot of chocolate in front of the pretzel and attach a leaf. You might have to hold it in place for a few seconds while the chocolate hardens a bit to become tacky. Allow chocolate to set entirely by having the pops stand straight to dry for at least 30 minutes before handling.
You can cover and refrigerate the leftover chocolate and store up to 2 weeks!!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.