Chocolate Marshmallows on Stick (Printable)
Soft marshmallows dipped in melted chocolate, topped with nuts or sprinkles, chilled to perfection.
# What You Need:
→ Marshmallows
01 - 12 large marshmallows
→ Chocolate Coating
02 - 7 oz semi-sweet or milk chocolate, chopped
03 - 1 tbsp coconut oil or unsalted butter (optional)
→ Decoration (optional)
04 - 2 tbsp sprinkles
05 - 2 tbsp crushed nuts
06 - 2 tbsp shredded coconut
→ Other
07 - 12 wooden sticks or cake pop sticks
# How-To:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Push a wooden stick into each marshmallow about halfway through.
03 - Combine chopped chocolate and optional coconut oil or butter in a heatproof bowl and melt over simmering water or in 20-second microwave intervals, stirring until smooth.
04 - Hold each marshmallow by the stick and coat evenly by dipping into the melted chocolate, allowing excess to drip off.
05 - While chocolate is still wet, sprinkle with chosen decorations such as sprinkles, crushed nuts, or shredded coconut.
06 - Place the coated marshmallows on the lined baking sheet and refrigerate for at least 30 minutes until the chocolate firmens.
# Expert Advice:
01 -
- They're ready in under an hour and require almost no special skill—just dip, sprinkle, and chill.
- Kids and adults alike find genuine delight in customizing their own toppings and watching the chocolate set.
02 -
- If your chocolate feels too thick after melting, resist adding water—a small drizzle of coconut oil works better than anything to thin it out.
- Don't skip the parchment paper; chocolate sticks directly to baking sheets and ruins both the marshmallows and your cleanup.
03 -
- If you're making these ahead, keep them in the fridge until just before serving so the marshmallow stays pillowy and the chocolate doesn't sweat in warm air.
- Hold the stick at a slight angle when dipping so you can spin the marshmallow gently and get an even coat without your fingers touching the chocolate.