Dipped Marshmallows Sprinkles

Standing in my kitchen last December with a mug of hot cocoa, I watched my kids' faces light up when I first served these marshmallow pops. The smell of melting chocolate filled the tiny apartment, and suddenly a simple Friday night became something magical. We ended up with chocolate on our noses and sprinkles everywhere, but nobody cared. Now they're the first thing requested for every sleepover and birthday celebration.

Last summer, I made three dozen of these for my niece's graduation party and they disappeared faster than anything else on the dessert table. People kept grabbing them on their way to the dance floor, leaving trails of sprinkles behind. My sister called me the next day demanding the recipe, which felt funny since it's barely even a recipe at all.

Ingredients

• 20 large marshmallows: Fresh ones work best for that perfect pillowy texture inside
• 200 g semi-sweet or milk chocolate: I've tried both and milk chocolate creates that nostalgic campfire flavor everyone remembers
• 1 tbsp coconut oil: This little trick makes melted chocolate perfectly smooth and glossy
• 60 g assorted sprinkles: Go wild here because the visual appeal is half the fun

Instructions

Prep your workspace:

Line a baking sheet with parchment paper and insert wooden skewers into each marshmallow before starting

Melt the chocolate:

Combine chocolate and coconut oil in a microwave-safe bowl, heating in 30-second intervals while stirring until completely smooth

Dip and decorate:

Hold each marshmallow by its stick, dip halfway into the chocolate, let excess drip off, then immediately press into sprinkles

Set and serve:

Place coated marshmallows upright on your prepared sheet and let them set for 20 minutes at room temperature

Save

My friend Sarah brought these to her office party and emailed me saying coworkers were still talking about them weeks later. Sometimes the simplest treats create the biggest memories.

Flavor Variations

White chocolate creates an elegant look perfect for wedding showers, while dark chocolate appeals to the serious chocolate lovers in your life. I once made a batch with crushed candy canes in December and they were phenomenal.

Serving Suggestions

These work beautifully standing upright in a mason jar filled with sugar or salt for display. Individual wrapping in clear bags turns them into instant party favors.

Storage And Make Ahead

Store these in an airtight container with parchment paper between layers to prevent sticking. They stay fresh for up to two days though I doubt they will last that long.

• Make these the same day as your event for the freshest texture
• Avoid refrigerating unless necessary as it causes condensation on the chocolate
• Keep away from direct sunlight or the sprinkles will fade and lose their crunch

Save

Watch people's faces when they bite into that first marshmallow—pure joy in the simplest form possible.

Recipe FAQs

→ What type of chocolate works best for dipping?

Semi-sweet or milk chocolate melts smoothly and complements the sweetness of marshmallows well.

→ How can I ensure a smooth chocolate coating?

Adding a tablespoon of coconut or vegetable oil while melting chocolate helps achieve a silky texture.

→ Can I prepare these in advance?

Yes, dipped marshmallows can be stored in an airtight container for up to two days without losing quality.

→ What alternatives to sprinkles can I use?

Crushed nuts, shredded coconut, or small candy pieces make excellent decoration substitutes.

→ Is refrigeration necessary to set the coating?

Setting at room temperature works fine but refrigerating speeds up the process.