Halloween is a time for all things spooky, creepy and icky. And the highlight the icky factor, dirty cotton buds sound grotesquely fitting. Even possibly bordering on a slightly disgusting note.
However this treat actually is a peanut butter tinged white chocolate and marshmallow confectionery. Disgustingly sounding, and yet completely delightful if it were to be made any other way. I mean, who can complain about a peanut butter, white chocolate and marshmallow combination? It is such a perfect blend. Imagine it as a pudding or ice cream flavour? Now that is definitely inspiring.
For those who are slightly put off by the presentation of this little delight, an alternative will be to fill little tin foiled cups with the white chocolate and marshmallow mixture before adding a touch of the peanut butter addition as a topping. Of course in terms of naming it, you are on your own. But have fun and enjoy!! Muahahaha!! 
Ingredients:
1 cup small marshmallows
20 g white Chocolate – melted
1 tbsp creamy peanut butter
½ tsp vegetable oil
Lollipop sticks
The line up.
Mix the melted white chocolate with creamy butter and stir well. Add some vegetable oil to the mixture if the consistency is too thick. It should be smooth and semi-runny.
Stick both ends of lollipop stick with marshmallow and use your fingers to pinch the bottom to resemble the shape of cotton bud.
Dip each end into the chocolate mixture and place them onto a plate lined with non-stick baking paper.
Pop into the fridge for 1 – 2 hours until firm.
- 1 cup small marshmallows
- 20 g white Chocolate – melted
- 1 tbsp creamy peanut butter
- ½ tsp vegetable oil
- Lollipop sticks
- Mix the melted white chocolate with creamy butter and stir well. Add some vegetable oil to the mixture if the consistency is too thick. It should be smooth and semi-runny.
- Stick both ends of lollipop stick with marshmallow and use your fingers to pinch the bottom to resemble the shape of cotton bud.
- Dip each end into the chocolate mixture and place them onto a plate lined with non-stick baking paper.
- Pop into the fridge for 1 – 2 hours until firm.
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