Chocolate Dipped Marshmallows (Printable)

Soft marshmallows coated with melted chocolate and topped with nuts, sprinkles or coconut for a sweet treat.

# What You Need:

→ Marshmallows

01 - 24 large marshmallows

→ Chocolate Coating

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

→ Toppings (optional)

03 - 1/3 cup chopped nuts (pistachios, almonds, or hazelnuts)
04 - 1/3 cup sprinkles
05 - 1/4 cup shredded coconut
06 - 2 tbsp crushed freeze-dried raspberries

# How To Cook:

01 - Line a baking sheet with parchment paper.
02 - Insert a wooden skewer or lollipop stick into each marshmallow securely.
03 - Place chopped chocolate in a heatproof bowl and melt over simmering water, stirring until smooth. Alternatively, microwave in 20-second intervals, stirring between each until fully melted.
04 - Dip each marshmallow halfway into the melted chocolate, allowing excess to drip off.
05 - Immediately coat the chocolate-dipped portion with your choice of toppings by sprinkling or rolling.
06 - Arrange marshmallows upright on the prepared baking sheet and let set at room temperature for 15 minutes or until the chocolate firms.
07 - Serve immediately or store in an airtight container for up to 3 days.

# Expert Tips:

01 -
  • They're ridiculously easy but look like you spent hours in the kitchen.
  • Everyone has a favorite topping, so you can customize each one—nobody leaves disappointed.
  • Perfect for parties, gifts, or sneaking a few when no one's looking.
02 -
  • Don't dip slowly or hesitate—the longer the marshmallow sits in warm chocolate, the softer and mushier it becomes; a quick, confident dip keeps the marshmallow fluffy inside.
  • Apply toppings immediately while the chocolate is still wet, or they'll slide right off onto your counter and you'll eat them standing over the sink.
03 -
  • If your chocolate seizes or becomes thick and grainy, add a tablespoon of coconut oil or shortening and stir gently until it smooths back out.
  • Keep your toppings dry and at room temperature; wet toppings or cold bowls will cause the chocolate to set too quickly and crack.

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