Chocolate Dipped Marshmallows

The chocolate seized on me the first time I attempted these for my daughters birthday, turning into a grainy mess that taught me everything about patience and low heat.

My neighbor kids now ring my doorbell asking if the chocolate marshmallow lady is experimenting again, and I always hand them the ones that did not photograph perfectly.

Ingredients

• Large marshmallows: Fresh ones make dipping easier because stale marshmallows slide right off the sticks
• Semisweet chocolate: Choose chocolate you actually enjoy eating plain since the flavor really shines through
• Coconut oil: This secret ingredient makes the chocolate coating smooth and glossy instead of dull and thick
• Toppings: Have everything ready before you start melting chocolate because it waits for no one

Instructions

Prep your workspace:

Line a baking sheet with parchment paper and set up your toppings in small bowls so you can work quickly once the chocolate is melted.

Insert the sticks:

Gently push a lollipop stick or skewer into each marshmallow, being careful not to go all the way through.

Melt the chocolate:

Melt the chocolate with coconut oil in a heatproof bowl over simmering water or in the microwave, stirring every twenty seconds until completely smooth and glossy.

Dip and coat:

Holding the stick, dip each marshmallow into the melted chocolate, turning to coat evenly and letting excess drip off for a few seconds.

Add toppings immediately:

Roll or sprinkle your chosen toppings while the chocolate is still wet, pressing gently to help them adhere.

Set them:

Place the coated marshmallows on the prepared baking sheet and let them set at room temperature for about an hour or refrigerate for fifteen minutes.

Save

Last Christmas I packaged these in clear cellophane bags with red ribbon, and my brother confessed he ate three in the car on the way home.

Choosing Your Chocolate

I have tried every chocolate from bargain chips to artisan bars, and the middle ground produces the most reliable coating for beginners.

Temperature Matters

Working with slightly warm chocolate creates the smoothest coating, while overheated chocolate looks dull and thick.

Creative Topping Ideas

The toppings are where these treats really shine and become completely your own creation.

• Crushed pretzels add a perfect salty crunch
• Candy cane pieces transform them into holiday treats
• A drizzle of white chocolate over dark chocolate looks professional

Save

These disappear faster than you can say chocolate coma, so you might want to double the batch.

Recipe FAQs

→ What type of chocolate works best for coating?

Semisweet or milk chocolate melts smoothly and provides a balanced sweetness, but dark or white chocolate can also be used for different flavor profiles.

→ How can I make the chocolate coating smoother?

Adding a tablespoon of coconut oil or unsalted butter while melting the chocolate helps achieve a glossy and creamy texture.

→ Can I add flavor variations to the coating?

Yes, try stirring in a pinch of cinnamon or chili powder to the melted chocolate for a warm or spicy twist.

→ What toppings pair well with chocolate-dipped marshmallows?

Chopped nuts like pistachios or almonds, colorful sprinkles, shredded coconut, and flaky sea salt all complement the rich chocolate coating.

→ How should I store the finished treats?

Place them in an airtight container and keep at room temperature or refrigerated for up to five days to preserve freshness and texture.

→ Can these be prepared ahead of time for events?

Yes, these treats can be made in advance and set at room temperature or chilled before serving or packaging for gifting.