Chocolate Marshmallows on Stick (Print View)

Fluffy chocolate-coated marshmallows chilled and served on sticks, enhanced with nuts or sprinkles.

# What You'll Need:

01 - 12 large marshmallows

02 - 7 oz high-quality dark or milk chocolate, chopped

03 - 1/4 cup crushed nuts (pistachios, almonds, hazelnuts)

04 - 1/4 cup sprinkles

05 - 2 tbsp desiccated coconut

06 - 1 tbsp freeze-dried raspberries, crushed

07 - 12 wooden or paper lollipop sticks

01 - Line a baking sheet with parchment paper to prevent sticking.

02 - Firmly insert a lollipop stick into each marshmallow, being careful not to push through to the other side.

03 - Place chopped chocolate in a heatproof bowl and melt over a saucepan of simmering water or microwave in short bursts, stirring until smooth.

04 - Dip each marshmallow into the melted chocolate, swirling to cover evenly and allowing excess to drip off.

05 - While chocolate is still wet, sprinkle or roll marshmallows in your choice of toppings.

06 - Place coated marshmallows on the prepared sheet and refrigerate for at least 30 minutes or until chocolate is set.

07 - Enjoy chilled or at room temperature as a festive treat.

01 -

They look incredibly impressive but take barely twenty-five minutes to pull together, making you feel like a kitchen genius with minimal effort.
Everyone customizes their own toppings, so there's permission to get creative and messy in the best way possible.

02 -

If your chocolate seems too thick after melting, add a tiny bit of coconut oil or butter—it loosens it up without changing the flavor.
Room temperature marshmallows work better than cold ones because the chocolate adheres faster and more evenly.

03 -

Chocolate that's slightly warm but not hot coats more beautifully than chocolate that's cooled too much, so keep it at around 35°C if you're being precise.
Place your topping bowls right next to your chocolate-dipping station so you can decorate each stick immediately while the coating is still sticky.