Chocolate Marshmallows on Stick (Print version)

Fluffy marshmallows coated in chocolate on sticks, perfect for fun gatherings and gifting.

# Ingredient List:

→ Main

01 - 12 large marshmallows
02 - 7 oz high-quality dark or milk chocolate, chopped

→ Optional Toppings

03 - 1/4 cup crushed nuts (pistachios, almonds, hazelnuts)
04 - 1/4 cup sprinkles
05 - 2 tablespoons desiccated coconut
06 - 1 tablespoon crushed freeze-dried raspberries

→ Assembly

07 - 12 wooden or paper lollipop sticks

# How To Make It:

01 - Line a baking sheet with parchment paper.
02 - Firmly insert a lollipop stick into each marshmallow without pushing it through the other side.
03 - Place chopped chocolate in a heatproof bowl and melt over simmering water or in short bursts in the microwave, stirring until smooth.
04 - Dip each marshmallow into melted chocolate, swirling to coat evenly and allowing excess to drip off.
05 - Immediately sprinkle or roll coated marshmallows in chosen toppings while the chocolate is still wet.
06 - Place coated marshmallows onto the prepared baking sheet.
07 - Refrigerate for at least 30 minutes until chocolate is set.
08 - Enjoy chilled or at room temperature.

# Expert Advice:

01 -
  • You can make a dozen in less time than it takes to argue about what movie to watch.
  • Kids can help without you needing to supervise every second, and they actually stay engaged the whole time.
  • They look expensive and thoughtful, but you'll spend less than ten minutes actively working.
  • You can customize each stick so everyone gets exactly what they want, no compromises.
02 -
  • If your chocolate seizes and turns lumpy, it's usually because water got in—even a tiny drop from steam can ruin it, so keep everything dry.
  • Don't dip marshmallows straight from the fridge or they'll crack the chocolate as it cools; room temperature is best.
  • Toppings stick only while the chocolate is wet, so have everything ready before you start dipping.
03 -
  • Tempering the chocolate isn't necessary here, but if you want a shinier finish and a cleaner snap, look up a quick tempering method.
  • Freeze the finished marshmallows for 10 minutes if you're in a rush, but the texture is better with a slow fridge set.
  • Double the batch and keep half plain in the freezer—they thaw beautifully and make excellent emergency treats.

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