Chocolate Dipped Marshmallows (Print version)
Fluffy marshmallows coated in rich chocolate and finished with assorted toppings for a delightful treat.
# What you'll need:
→ Marshmallows
01 - 20 large marshmallows
→ Chocolate Coating
02 - 7 oz high-quality dark or milk chocolate, chopped
03 - 1 tbsp coconut oil or unsalted butter (optional)
→ Toppings (optional)
04 - 2 tbsp sprinkles
05 - 2 tbsp shredded coconut
06 - 2 tbsp finely chopped nuts (e.g., pistachios, almonds)
07 - 2 tbsp crushed cookies or graham crackers
# How to make it:
01 - Line a baking sheet with parchment paper.
02 - Insert a skewer or lollipop stick into each marshmallow.
03 - Melt chopped chocolate with coconut oil or butter in a heatproof bowl over simmering water, stirring until smooth; alternatively, microwave in 30-second intervals, stirring between each.
04 - Dip each marshmallow into the melted chocolate, allowing excess to drip off.
05 - While chocolate is still wet, sprinkle with your choice of toppings.
06 - Place dipped marshmallows on the prepared baking sheet.
07 - Let set at room temperature for 20 to 30 minutes or refrigerate for 10 minutes until firm.
08 - Serve immediately or keep in an airtight container at room temperature for up to 3 days.
# Expert suggestions:
01 -
- They come together in under an hour and taste like you spent all day in the kitchen.
- The contrast between crisp chocolate and pillowy marshmallow never gets old, no matter how many times you make them.
- Kids and adults alike line up for these, making them perfect for parties, gatherings, or sneaky midnight snacks.
02 -
- Patience with chocolate temperature matters more than speed—if it's too hot it drips off, too cool it clumps, and room temperature chocolate is usually the sweet spot.
- Working in small batches and keeping toppings nearby changes everything; scrambling for sprinkles while marshmallows cool leads to bare spots and frustration.
03 -
- A tall glass or mug works perfectly as a dipping vessel if you're making just a few; pour melted chocolate inside and you'll waste less and have better depth for dunking.
- If your chocolate hardens between batches, gently reheat it for just ten seconds rather than starting over—chocolate remembers its texture if you're gentle with it.