Chocolate Marshmallows on Stick (Printer-friendly)

Soft marshmallows enveloped in smooth chocolate, adorned with nuts or sprinkles on sticks.

# What You’ll 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 tablespoons desiccated coconut
06 - 1 tablespoon crushed freeze-dried raspberries

→ Assembly

07 - 12 wooden or paper lollipop sticks

# How to Make It:

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 in the microwave in short intervals, stirring until smooth.
04 - Dip each marshmallow into the melted chocolate, swirling to coat evenly and allowing excess chocolate to drip off.
05 - While chocolate is still wet, immediately sprinkle or roll the marshmallows in desired toppings.
06 - Place the coated marshmallows onto the prepared baking sheet.
07 - Refrigerate for at least 30 minutes until chocolate is fully set.
08 - Serve sticks chilled or at room temperature.

# Expert Tips:

01 -
  • They're ridiculously simple to make but look like you spent hours in a professional kitchen.
  • Everyone loves them regardless of age, and they're the perfect edible gift that actually feels thoughtful.
  • Once you master the basic technique, endless flavor combinations become possible with different chocolates and toppings.
02 -
  • If your chocolate is too hot when you dip, it'll slide right off the marshmallow, but if it's too cool, it becomes clumpy and thick—aim for that sweet spot where it coats smoothly without resistance.
  • Wooden sticks absorb moisture, so if you're making these more than an hour ahead, store them in an airtight container to keep the chocolate crisp and the marshmallow fresh.
03 -
  • Hold the stick at the base and dip with a confident, smooth motion rather than hesitant dunking—confidence translates to a better coat and fewer accidents.
  • If you're making a large batch, you can prepare the marshmallows with sticks in advance and store them in the freezer, then thaw them slightly before dipping in warm chocolate for the best adhesion.