Peppermint Marshmallow Pops

1 ~ 10 oz package marshmallows
1 ~ 14 oz package white chocolate melts, recommended: Wilton
1/2 t peppermint extract
30 peppermint discs, crushed*
30 lollipop sticks

Cover cookie sheet with wax paper. Melt white chocolate discs according to package instructions. Press one lollipop stick in center of each marshmallow and place on wax paper. Dip each marshmallow into chocolate until completely covered while holding stick. Gently tap stick on side of bowl to remove excess chocolate. Sprinkle crushed peppermint candy evenly over chocolate, including top of marshmallow. Return pops upside down (stick pointing up) to wax paper.

Let stand at room temperature until chocolate is set, or place in refrigerator for 15 minutes. Store tightly covered at room temperature. Yield 30 marshmallow pops.

Chef's Note:
* I used a mortar and pestle to crush my peppermints. Much easier than using a rolling pin to bang on my countertop.

There is enough white chocolate to dip the remaining marshmallows half in chocolate, just crush more peppermints. I found that it took approximately one peppermint disc to cover each marshmallow.

Special thanks to my dear friend D.L. White for the use of her Wilton Melting Pot (pictured below). It melts the candy in minutes and has a warming setting that keeps the candy at the perfect temperature for dipping. A must have for all candy makers. (Santa, are you reading this?)