Firecracker Ice Pops Recipes

Steps:

• In a large glass bowl, melt the marshmallows and butter in the microwave for 3 minutes. Stir to fully incorporate.
• Mix in the puffed rice cereal and stir until evenly coated.
• Add the fizzy rock candy and stir until well combined. Be sure to add the candy no sooner than this stage, for it may lose its "pop" if mixed with the hot marshmallow mixture.
• Spread the mixture in a 9x9-inch (23x23-cm) pan lined with parchment paper and press down to create an even layer. Top with fizzy rock candy.
• Dip 9 straws sticks in a bit of melted white chocolate and place them in 3 even rows across the baking tin.
• Let the white chocolate harden at room temperature for 30 minutes or in the refrigerator for 10 minutes.
• Remove the parchment paper and cut into 9 equal squares.
• Dip the treats into melted milk chocolate going half way up, and decorate with sprinkles and more rock candy.
• Place the completed pops on a parchment paper-lined sheet tray and let sit for about an hour until the chocolate is set.
• Enjoy!

Steps:

• In a small bowl, combine coconut milk, 2 tablespoons honey, and vanilla extract. Set aside.
• Add strawberries and 2 teaspoons honey to the pitcher of a blender or to a food processor. Puree. Transfer poureed strawberries to a bowl and rinse out the blender.
• Add blueberries and 2 teaspoons honey to the blender or food processor and puree.
• Alternating in 3-5 layers, pour coconut mix, pureed strawberries, and pureed blueberries into 3-ounce ice pop molds (these are my favorite). Use a skewer or chopstick to blend and swirl layers slightly.
• Add popsicle sticks and freeze for at least 4 hours, until solid.
• To remove popsicles from molds, submerge just the mold in a bowl of room temperature water for a few seconds until popsicles easily slide out. Serve immediately.

Steps:

• In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).