Chocolate Marshmallows on Stick (Printable Version)

Fluffy marshmallows covered in rich chocolate, chilled and ready on sticks for a delightful sweet treat.

# What You Need:

→ 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 tbsp desiccated coconut
06 - 1 tbsp freeze-dried raspberries, crushed

→ Assembly

07 - 12 wooden or paper lollipop sticks

# How-To Steps:

01 - Line a baking sheet with parchment paper.
02 - Firmly insert a lollipop stick into each marshmallow without pushing through the opposite end.
03 - Place chopped chocolate in a heatproof bowl and melt over simmering water or microwave in short intervals, stirring until smooth.
04 - Dip each marshmallow into melted chocolate, swirling to coat evenly, allowing excess to drip off.
05 - While chocolate is wet, immediately sprinkle or roll marshmallows in desired toppings.
06 - Place coated marshmallows on the baking sheet and refrigerate for at least 30 minutes until chocolate sets.
07 - Serve the marshmallows chilled or at room temperature.

# Helpful Tips:

01 -
  • They're ready in under an hour and require zero baking skills, just a steady hand and good timing.
  • The chocolate sets up beautifully in the fridge, giving you that satisfying snap when you bite through.
  • They make incredible gifts—wrap them in cellophane and suddenly you've got something thoughtful and delicious.
  • You can customize each one differently, so everyone at the table gets their exact topping dream.
02 -
  • Chocolate temperature matters more than you'd think—if it's too hot, it'll slide right off the marshmallow, but if it cools too much, it becomes thick and clumpy, making coating uneven.
  • The moment between dipping and topping is everything; wait even 10 seconds too long and the chocolate surface will set just enough to reject your toppings.
  • Never skip the chilling time, even if you're in a rush—marshmallows soften quickly at room temperature and the chocolate needs that chill to properly set and snap.
03 -
  • Use a fork to help support the marshmallow as you dip it, letting the tines hold it steady while you rotate it in the chocolate—this prevents fingerprints and gives you more control.
  • If you're making these ahead, store them in the fridge but pull them out 10 minutes before serving; that slight warmup makes the marshmallow even fluffier and the chocolate less brittle.

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