Cashew Ghost Pops



  • 1 (12 oz.) pkg. semisweet chocolate chips
  • 4 1/2 teaspoons canola oil
  • 40 large marshmallows
  • 20 wooden, frozen treat sticks
  • 1/2 cup of orange sprinkles
  • 1/2 cup of black sprinkles
  • 1 cup of cashews, ground fine
  • Directions

    Line a baking sheet with wax paper. Put chips in small microwave-safe bowl and microwave on high 30 seconds and stir until smooth. Continue to microwave at 15 seconds intervals until all the chips are melted, stirring after each time.
    Thread 2 marshmallows onto each Popsicle stick. In shallow bowl mix together orange and black sprinkles. Place cashews in another shallow bowl. Dip threaded marshmallows into melted chocolate allowing excess to drip back into bowl, then, roll each of the ghost pops through cashews. Roll dipped marshmallows in sprinkle mixture, again, coating them well. Standing them up, place coated marshmallows on prepared baking sheet. Chill in the refrigerator for at least 1 hour or until firm. (You can use any type of ground nut or they can be omitted if you prefer. Chocolate sprinkles may be substituted for the black sprinkles if you prefer.) Makes 20 pops.


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