How-to: Edible Sparklers

I made these “edible sparklers” for a Pop Rocks-sponsored Fourth of July recipe contest last summer and ended up winning not only the recipe contest, but the hearts of my friends at the BBQ I brought these treats to last year. Since the Pop Rocks don’t get wet during the preparation of this treat, the Pop Rocks actually explode in your mouth like a lit sparkler when you eat them!

I have learned to use my nice camera to capture better photos in the past year, so I thought I’d share one of my favorite dessert projects ever again today. See last year’s post.

 

Ingredients/Supplies

pretzel rods

white almond bark or white baking chocolate

blue and red pop rocks candy (the tropical punch flavor is blue in color, and the strawberry and watermelon flavors are red)

microwave and a cup -OR- a pan, heat proof spatula or brush, and a stovetop

waxed paper

Directions

Melt your almond bark or baking chocolate using one of two methods:

1. Microwave it in a cup until smooth.

2. Slowly heat it on the stove on a low setting. (I don’t have a microwave, so… y’know which method I went for.)

You can paint the chocolate onto a pretzel rod right off the stove using a silicon brush as I did, or you can dip the rod into your cup of chocolate and twist it around until it’s coated. The latter method is considerably faster! Next, lay your rod onto waxed paper and let it cool for 30 seconds to a minute. Then, sprinkle with Pop Rocks. They’ll pop a little as they touch the wet chocolate. With this snack, you need to balance getting the candy to stick to the chocolate with wanting the Pop Rocks to pop in your mouth when it’s time to eat it. Just an FYI. :)

Repeat this process until you’ve created the number of sparklers you want. Let them all cool (if you’re in a rush, popping them in the freezer is a great idea to speed this process), and you’re all set! I personally prefer white baking chocolate to almond bark for these as it’s less sweet to the taste, but I find that the chocolate melts more easily than the almond bark. The key is to be careful if you’re serving these at an outdoor picnic – If they melt, your dessert tray will start sizzling and your sparklers will loose their pop. Happy Fourth!