Magical Treats at Home

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Strawberry Shortcake Marshmallow Wands

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Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

Where can I find the original treat?

  • This seasonal treat can be found all over the Disneyland resort.

I had opened our mini freezer the other day, the freezer that I keep all my backup ingredients in for this site, and for my drinks site, Stir and Strain, and realized I had everything before me to make another round of marshmallow wands. If you take away one good tidbit from this post, I hope it’s that marshmallow wands, after they have been coated in caramel, freeze beautifully. And even after almost 6 months, once fully decorated, they still taste fresh. But so anyways, I also had a bag of crumbled shortbread in that freezer. And a bag of freeze dried strawberries. I had everything ready to go to make Strawberry Shortcake Marshmallow Wands. So that’s what we’re making today!

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

This treat appeared during Valentine’s Day among the many other delicious treats on sticks at Disneyland. It definitely was a contender for the site, but I had to narrow it down to just a few items since the treats were released right before the holiday, and soon after would be leaving the cases. Since we’re in the middle of a hiatus from new park treats, I’ll be making a few past ones here until I’m back once again, strolling the candy cases and shoving chocolate in my face. Fingers crossed I don’t have to wait until a year from now to do that.

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

What I love about this treat is the buttery contrast of the cookie to the sweeeeeeeet white chocolate, caramel, and marshmallow. The strawberry bits add a nice zing to it as well. It’s definitely a sweet treat, but I wouldn’t write this off as just for kids.

But speaking of kids! Kids can help assemble these and dip in the chocolate and decorate. Older kids comfortable with a stove, and good common sense, can help dip in the caramel, but under supervision.

And if you’re wondering, the reason I had a container of marshmallow wands in the freezer is because I find melting the caramel in larger batches is easier to work with when making things like the wands. It stays liquid longer, and heats more evenly. The downside though is that there is a lot left over since I’m using more than I need. So now when I have extra caramel, I’ll just grab some lollipop sticks and some marshmallows (Another panic buy from March was a case of marshmallows. I’m thinking maybe I might start selling these as kits…), and I’ll coat a batch of marshmallows, place them on parchment and freeze. So far, after a 6 month hibernation, these were still great.

Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

For the cookies, homemade or store bought is fine. But make sure you’re using a butter cookie, not a sugar cookie! And with that, I hope you enjoy these Strawberry Shortcake Marshmallow Wands!

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Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

Strawberry Shortcake Marshmallow Wands

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 6 Strawberry Shortcake Marshmallow Wands 1x
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Description

The classic caramel coated marshmallow wand gets a sweet upgrade with a layer of white chocolate and a buttery shortbread cookie crumble and tart strawberry coating! A Disneyland-inspired treat.

Ingredients

Scale

Instructions

  1. Place 3 marshmallows on each lollipop stick and set aside on a parchment lined sheet pan.
    Churro Marshmallow Wand // magicaltreatsathome.com
  2. Mix together the crushed shortbread and freeze dried strawberries in a large, shallow bowl that can accommodate the length of the marshmallow wand. If you cannot crush the strawberries by hand (some brands are chewier than others), a quick blitz in the food processor or coffee grinder should render them fine enough to mix with the cookies. Set aside.
    Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com
  3. Unwrap all the caramels and add to a small saucepan. Pour water in and heat over medium-low heat.
  4. Stir constantly until everything has melted and caramels are smooth (about 7-8 minutes).
  5. Once melted (caramels should drip in a ribbon from a spoon back into the pan), dip each wand into the caramel, turning quickly to coat OR ladle the caramel over the wand, turning to coat. Let excess caramel drip off for at least 30 seconds, turning while it drips for even coating, tap the wand gently but firmly on the edge of the pan to remove any additional excess caramel, and then place back on the  parchment.
    Churro Marshmallow Wand // magicaltreatsathome.com
  6. When all the wands have been dipped, place the baking sheet in the refrigerator for 15-20 minutes so that the caramel will be set for dipping.
    Churro Marshmallow Wand // magicaltreatsathome.com
  7. While the caramels set, melt your white chocolate for coating. Combine the white candy melts and coconut oil in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting. Do not let the white chocolate get over 110°f as it can burn the chocolate (use a candy thermometer if you’re not sure about this).
  8. Remove the marshmallow wands from the refrigerator. You’ll know they are set when they lift easily off the parchment. If they still stick, keep them in 5 minutes longer.
  9. Set up the shortbread cookie and strawberry mix bowl next to your white chocolate.
  10. Dip the marshmallow wand in the white chocolate, or ladle chocolate over, turning to coat. Tap the stick firmly on the side of your pan to remove any excess chocolate. Then immediately roll in the cookie/strawberry mix, gently pressing the mix onto the white chocolate. Then place back on the parchment.
  11. Repeat with the remaining marshmallow wands.
  12. Let sit at least 30 minutes to firm up or in the refrigerator for quicker results. Enjoy!

Notes

  • Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
  • Use hot water to remove caramel from pans and utensils.
  • If the marshmallow wands start to stick to the parchment while you are dipping and coating, stick the pan with the un-coated wands back to chill in the refrigerator for a few minutes. If your kitchen is really hot, keep them in there the whole time, taking one at a time out to coat and decorate.
  • If you have extra melted caramel that has dried around your wand, use kitchen shears to remove it immediately after removing from the refrigerator.
  • Extra caramel coated marshmallow wands may be placed on a sheet of parchment in a single layer inside an airtight container and frozen for up to 6 months. No need to defrost them before use.
  • Did your chocolate coating break when you first dipped your wand in? Wait for the chocolate to cool down more. It should drip freely from a spoon without it seizing when the spoon is shaken slightly (will cause crevices in the chocolate on the spoon). If it breaks on the wand, your wand also might be too cool, so let them warm up more. And don’t worry, once that chocolate starts to firm up, you can dip it AGAIN into the chocolate to get a more even, although slightly thicker, coating.
Strawberry Shortcake Marshmallow Wands // magicaltreatsathome.com

Banana Pudding Churro

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Banana Pudding Churros // magicaltreatsathome.com

Where can I find the original treat?

  • This specialty churro was part of the “Get Your Ears On” celebration found near the Haunted Mansion at the Disneyland resort.
Banana Pudding Churros // magicaltreatsathome.com

I’ll start this post by putting it out there that I’m not a big banana dessert fan. Sure, I’ll eat a straight up banana, but when presented with any kind of dessert where the banana is transformed into something else… hard pass. So, I was definitely a little hesitant to even try this churro at the park. But, I’m glad I did because I ended up surprisingly liking it. So, now we have the third recipe for #ChurroMonth here on the site: Banana Pudding Churros.

Banana Pudding Churros // magicaltreatsathome.com

This specialty churro had people divided. There were those who really enjoyed it, like myself, and there were those who hated this churro (with lots of vomiting emoji faces to state their case). A big reason for this might have been that people complained that the banana pudding was sour. And, well, it kinda was in a weird way. I have a feeling it could have been too much of a preservative added in because it seemed like it was heavy on citric acid. Or it could have been a stabilizer, but alas, I never asked anyone about it so I don’t conclusively know.

Banana Pudding Churros // magicaltreatsathome.com

Like I’ve said in previous posts, since all these recipes are “inspired” and not straight copycat recipes, I can take a cue from the audience and make sure that our banana pudding is not sour. I mean, if you did like that sourness you can buy citric acid in bulk on Amazon or crush up a vitamin C pill and you’ll have done the trick.

Banana Pudding Churros // magicaltreatsathome.com

This recipe works because of the two components: shortbread crusted churros and banana pudding. Separate they are lacking, but together they are just delicious. The buttery, not too sweet shortbread gets a lift in flavor from the sweet, banana pudding. And I’ll note also that we are not making the banana pudding from scratch, although, if you have a recipe you love and want to make that here, by all means, please do. For me, I’ve stuck to box pudding and am totally OK with it.

So, if you were a fan, I hope you enjoy this week’s churro recipe, and if you were not convinced at the parks, well, I hope you try my recipe and change your mind. Enjoy!

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Banana Pudding Churros // magicaltreatsathome.com

Banana Pudding Churros

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elana Lepkowski
  • Yield: 16–18 churros 1x
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Description

Buttery, slightly sweet shortbread cookie crumbs cover the classic cinnamon-sugar churro accompanied by sweet banana pudding dipping sauce. A Disneyland-inspired treat.

Ingredients

Scale

Toppings:

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 156 grams of shortbread cookies, crushed (I used an entire bag of Pepperidge Farm shortbread cookies, homemade also OK here)
  • 2 tablespoons butter, melted

Churro:

  • 1 cup water
  • 1/2 cup butter
  • 1 tablespoon granulated sugar
  • big pinch of salt
  • 1 cup all purpose flour
  • 2 eggs
  • vegetable oil for frying

Banana Pudding Dip

  • 1 package of instant Banana Pudding (I used Jell-O brand Banana Cream)

Tools:

Instructions

For the banana pudding:

  1. Make banana pudding according to instructions. Chill, covered, in the refrigerator until ready to use.

For the toppings:

  1. Line two half sized sheet pans with parchment, set aside. Mix together 1/2 cup of granulated sugar and cinnamon in a long shallow bowl or loaf pan, set aside.
  2. Crush cookies in a ziplock bag with a rolling pin until finely ground. Alternatively, you can pulse in a food processor until a sand-like consistency forms. Combine with melted butter until all butter is absorbed. Place in a long shallow bowl or loaf pan, set aside.

For the churros:

  1. In a medium sized saucepan over medium-high heat, combine water, butter, sugar and salt. Bring to a boil, or until butter has melted.
  2. Turn burner to low and pour in all the flour at once. Stir until there are no visible flour lumps and dough has begun to stick together in a ball and pulled away from the sides of the pan.
  3. Remove pan from heat and let sit 5 minutes. Then stir in each egg until incorporated. Dough will appear to break or become lumpy. Continue to stir until it forms a smooth, sticky dough.
  4. Fill a pastry bag fitted with a Wilton 1 M open star tip half full with batter (see notes below on filling pastry bags) and pipe 8″ long dough onto the sheet pan. I was able to fill two sheet pans with all the batter.
  5. Refrigerate dough at least 30 minutes and up to two days. Batter will stiffen the more it sits, so let the dough come to room temperature before frying. (Note below for frying immediately after making dough)
  6. Fill a dutch oven or deep frying pan with vegetable oil at least 2″ up the side of the pan (I found a 1/2 gallon of avocado oil worked for me in my large dutch oven. See note below about reusing oil.). Heat oil to 340-350°f, using a candy thermometer to keep the temperature constant. You may need to adjust heat up or down during cooking.
  7. Place churros 2-3 at a time in the cooking oil for 6 minutes, turning after 3 minutes with a spatula or spider. Wait until oil comes back to temperature before adding next batch.
  8. Using a spider or large spatula, remove churros from oil and drain on a cooling rack over parchment or on a paper towel. Wait at least a minute and then toss the churro in the cinnamon sugar, tapping off any excess. Then roll churro in the cookie crumbs, lightly pressing to adhere. Set churro aside. Repeat with all the churros.
  9. When ready to eat, dip each churro in the banana pudding. Enjoy!

Notes

  • Do not overfill your pastry bag! Fill in two to three batches. If there is too much dough, it will seep out the top and will be hard to pipe.
  • Slowly pipe out dough all of a consistent size, smaller spots on the churro can cause them to become more fragile while handling and can break in the oil or while coating in sugar.
  • Churro dough can be piped out onto parchment and covered in the fridge up to 48 hours.
  • If you want to make you churros immediately after making dough without the chilling time, once oil has reached temp, starting about one inch above the oil, pipe a small line of dough down into oil and either snip end with scissors, or break the dough off the pastry tip on the side of your pan. Follow directions above for frying.
  • Thicker churros will require a longer cooking time to fully cook through the center. Test one churro first to adjust your cooking time.
  • Cooking oil can be fine strained and stored again for another use. I strain back into the bottle it came from. Well strained oil can be stored in a cool, dry place and used up to several times.
  • Churros curling? That could be one of a few reasons. One is that it will naturally shrink and change shape as the dough hits the oil and puffs up. I found that the stiffer dough from sitting in the fridge resulted in straighter churros while fresher dough tending to curl more. Also, if you’re using a circular pot like a dutch oven, churros may rest against the inside edge of the pan while cooking causing them to take on the curved shape of the pan. To prevent this, nudge your churro with the spider or spatula immediately after placing in oil when it pops back up to the surface. Continue to nudge gently back and forth for about 20-40 seconds or until the dough has gotten stiff in the oil.
Banana Pudding Churros // magicaltreatsathome.com