Chocolate Marshmallows on Stick (Printable Version)
Fluffy marshmallows coated in rich chocolate, chilled on sticks with optional toppings for an easy sweet treat.
# What You’ll 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
# Directions:
01 - Line a baking sheet with parchment paper.
02 - Push a wooden stick halfway into each marshmallow.
03 - Combine chocolate and coconut oil (if using) in a heatproof bowl. Melt over simmering water or in 20-second microwave intervals, stirring until smooth.
04 - Hold each marshmallow by the stick and dip it into the melted chocolate, rotating to coat evenly. Allow excess chocolate to drip off.
05 - Sprinkle immediately with chosen decorations.
06 - Place coated marshmallows on the prepared sheet and refrigerate for at least 30 minutes until chocolate sets.
# Top Tips:
01 -
- They look fancy enough to gift but require almost no actual skill, which feels like cheating in the best way.
- The contrast between crispy chocolate shell and pillowy center is honestly addictive.
- Kids and adults fight over these, and cleanup takes longer than the actual cooking.
02 -
- Room-temperature marshmallows dip faster and more cleanly than cold ones, which can shock the chocolate and cause cracking.
- That stick of coconut oil sounds optional, but it transforms gloppy chocolate into something that flows like silk and sets with real snap.
03 -
- A quick dip works better than dunking—you want coating, not a chocolate shell thick enough to be its own dessert.
- If chocolate hardens too much during dipping, just set the bowl back over warm water for 30 seconds and stir; patience beats frustration every time.