Chocolate Marshmallows on Stick (Printable Version)

Fluffy marshmallows coated in chocolate and sprinkles, served on sticks for parties.

# What You'll Need:

→ Marshmallows

01 - 12 large marshmallows

→ Chocolate Coating

02 - 7 oz semi-sweet or milk chocolate, chopped

→ Decoration

03 - 3 tbsp sprinkles, chopped nuts, or shredded coconut

→ Assembly

04 - 12 wooden or paper lollipop sticks

# Directions:

01 - Line a baking sheet with parchment paper to prepare for the dipped marshmallows.
02 - Insert a lollipop stick into the center of each marshmallow, pushing about halfway through.
03 - Place the chopped chocolate in a heatproof bowl. Melt using a double boiler or microwave in 30-second bursts, stirring until smooth.
04 - Holding the stick, dip each marshmallow into the melted chocolate, turning to coat evenly. Gently tap off any excess chocolate.
05 - Immediately sprinkle with decorations of your choice before the chocolate sets.
06 - Place the coated marshmallows upright on the prepared baking sheet.
07 - Refrigerate for at least 30 minutes to set the chocolate.
08 - Serve chilled or at room temperature.

# Expert Tips:

01 -
  • They taste gourmet but require almost no actual cooking skill, just patience and chocolate.
  • Kids and adults lose their minds over these, making them perfect for parties, gifts, or sneaking into lunch boxes.
  • You can customize them endlessly with different chocolates and toppings without changing a single step.
  • The whole project takes less time than you'd think, plus you get to feel like a candy maker.
02 -
  • If your chocolate is too hot when you dip, it'll slide right off the marshmallow instead of sticking, so let it cool for a minute if you just melted it.
  • The parchment paper prevents sticking, but more importantly it lets you see when the chocolate has fully set without having to touch them with your fingers.
  • Decorating while the chocolate is still warm is non-negotiable—wait even 30 seconds too long and your sprinkles will just roll off like they're on ice.
03 -
  • A candy thermometer is your friend if you have one—aim for melted chocolate around 88–90°F, which keeps it liquid enough to coat but thick enough to stick properly.
  • If you mess up and the chocolate hardens before you decorate, just pop the whole marshmallow back in for a second dip instead of fighting it.

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