Chocolate Dipped Marshmallows (Printable View)
Soft marshmallows enveloped in smooth chocolate and finished with delicious toppings.
# What You’ll Need:
→ Marshmallows
01 - 20 large marshmallows
→ Chocolate Coating
02 - 7 ounces high-quality dark or milk chocolate, chopped
03 - 1 tablespoon coconut oil or unsalted butter (optional)
→ Toppings (optional)
04 - 2 tablespoons sprinkles
05 - 2 tablespoons shredded coconut
06 - 2 tablespoons finely chopped nuts (e.g., pistachios, almonds)
07 - 2 tablespoons crushed cookies or graham crackers
# Cooking Steps:
01 - Line a baking sheet with parchment paper.
02 - Insert a skewer or lollipop stick into each marshmallow.
03 - Melt the 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, until fully melted.
04 - Dip each marshmallow into the melted chocolate, allowing excess chocolate to drip off.
05 - Immediately sprinkle chosen toppings onto the wet chocolate-coated marshmallows.
06 - Arrange the dipped marshmallows on the prepared baking sheet.
07 - Let the chocolate set at room temperature for 20 to 30 minutes, or refrigerate for 10 minutes until firm.
08 - Serve immediately or store in an airtight container at room temperature for up to three days.
# Expert Tips:
01 -
- They're ready in under an hour and require almost no baking skills, just chocolate melting and dipping.
- The toppings are completely customizable, so you can match them to whatever mood or occasion strikes.
- Homemade versions taste fresher and less artificial than store-bought, with that just-made marshmallow softness.
02 -
- If your chocolate looks thick or grainy, it's seized—don't panic, just add coconut oil a teaspoon at a time and stir gently until it smooths out again.
- Room temperature marshmallows work better than cold ones because they won't shock the chocolate into setting too quickly on the outside while staying gooey inside.
03 -
- If your chocolate keeps hardening too quickly before you can dip, add a tiny bit more coconut oil and stir over gentle heat—it'll stay workable for longer.
- Keep your toppings on small plates nearby so you can grab them instantly after dipping, when the chocolate is still tacky enough to hold them.