Very Merry Martin’s Bread Pops
7 Slices Martin’s Potato Bread
2 Tablespoons Melted Butter
3 Teaspoons Powdered Sugar
3-4 Tablespoons Chocolate-Hazelnut Spread
5-6 Ounces White Chocolate Melting Chips
Christmas Sprinkles/Decorations of Choice
12 Straws/Skewers/Lollipop Sticks
Using a food processor, pulse the bread into fine breadcrumbs.
In a large bowl, combine breadcrumbs, melted butter, powdered sugar, and chocolate-hazelnut spread. Mix until sticky and pliable. Add more chocolate spread as needed to achieve the proper consistency.
Use hands to form mixture into 12 even balls.
Melt the white chocolate melting chips in a microwave in intervals of 15-30 seconds, stirring in between each interval, until chocolate has reached a smooth and glossy consistency.
Dip a straw/skewer/stick into the white chocolate then pierce it into one bread pop ball, about halfway through. (Tip: make sure there is enough white chocolate in the hole—this helps adhere the straw/stick to the bread pop.)
Repeat this process for all 12 bread pops. Place all the bread pops in the freezer for about 15 minutes to let the chocolate set.
Remove from freezer and coat each bread pop in remaining white chocolate (reheat until melted, if necessary), then decorate with festive sprinkles and/or other Christmas candies like crushed peppermint.