Christmas Recipes: Sugarplum Lollies

While sugarplum fairies dance in your kids' heads at night, let them drool over some chocolate-covered marshmallows, rolled in sprinkly, coconutty or nutty goodness during the day. And yes, they HAVE to share!

Nonstick vegetable or canola oil spray
12 oz bittersweet chocolate chips
Toppings: assorted sprinkles, colored sugars, nuts, flaked coconut, chips (white, peanut butter, or milk chocolate mini), coursely chopped candy canes
1 (10-oz) bag large marshmallows
20 wooden craft/Popsicle sticks

Line a cookie sheet with parchment paper. Lightly spray it with oil, then wipe the oil evenly across the parchment.
Place the chocolate in the top of a double boiler or in a metal bowl over a saucepan filled with 1 inch of hot water (creating your own double boiler). Melt the chocolate chips over medium-low heat until smooth, about 8 minutes. Transfer the melted chocolate to a room temperature bowl.
Put each topping ingredient in a separate, shallow bowl.
Stab each marshmallow with a craft stick, securing the marshmallow on the top (pushing the stick in about 1 inch), creating a lollipop. Dip the marshmallow pop into the chocolate and cover it evenly. Dip it into the various toppings. Put the marshmallow pop on the parchment to set. Repeat.
Refrigerate the marshmallow pops until the chocolate has completely hardened, at least 45 minutes.
We bet you can't find any sweeter Christmas recipes than this!