1. Roll long sides of marshmallows, 1 at a time, in melted chocolate, then coconut. Place on plate. Refrigerate 15 min. or until chocolate is firm.
2. Cut jelly beans in half, then cut 4 of the jelly bean pieces in half again. (You will have 4 large pieces and 8 small pieces.) Add jelly bean pieces and candy eyes to 1 end of each marshmallow to make the sheep's faces and ears as shown in photo, securing jelly bean pieces to marshmallow with remaining melted chocolate.
3. Insert pretzel pieces into bottoms of marshmallows for the legs.
- 9 g Total Fat
- 100 mg Sodium
- 45 g Carbohydrates
- 1 g Fiber
- 36 g Sugars
- 2 g Protein
Shop Ingredients
Nutritional Information
- 9 g Total Fat
- 100 mg Sodium
- 45 g Carbohydrates
- 1 g Fiber
- 36 g Sugars
- 2 g Protein
Directions
1. Roll long sides of marshmallows, 1 at a time, in melted chocolate, then coconut. Place on plate. Refrigerate 15 min. or until chocolate is firm.
2. Cut jelly beans in half, then cut 4 of the jelly bean pieces in half again. (You will have 4 large pieces and 8 small pieces.) Add jelly bean pieces and candy eyes to 1 end of each marshmallow to make the sheep's faces and ears as shown in photo, securing jelly bean pieces to marshmallow with remaining melted chocolate.
3. Insert pretzel pieces into bottoms of marshmallows for the legs.