Line a baking sheet with waxed paper.
Press four to five marshmallows onto a skewer or treat stick with a twisting motion. Lay on waxed paper.
Melt almond bark or white candy according to package directions, making sure not to overheat. If the almond bark gets too hot, it will seize. If desired, add one teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
Pour melted almond bark over the marshmallows allowing the excess to drop back into the bowl. For best results, scrape the candy from the bottom (the side you place on the waxed paper.) Allow to dry completely.
In separate bowls, melt the candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add one teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
Transfer melted candy to piping bags, keeping the colors separated. One at a time, snip the corner from the piping bags, and drizzle colored candy melts over the marshmallows. While the candy is still wet, add sprinkles as desired.
Allow the marshmallows to rest on waxed paper until set before packaging or serving. Before removing the marshmallow pops from the waxed paper, cut along the sides with a knife.
Best if stored in an airtight container in the refrigerator.
