Chocolate Covered Marshmallows Recipe

Line a baking sheet with wax paper or parchment and set aside so dipped marshmallows can rest and set.

Arrange your sprinkles or other coatings in shallow bowls or plates for quick dipping, if using.

Insert a wooden skewer or lollipop stick about halfway into each marshmallow. If you prefer handheld marshmallows without sticks, skip this step and prepare a fork or dipping tool.

Stovetop (double boiler)

Place a heatproof bowl over a saucepan of barely simmering water (make sure the bowl doesn't touch the water). Add the semisweet chocolate chips and 2 tablespoons coconut oil to the bowl. Stir frequently until chocolate is fully melted and smooth, about 4–6 minutes. Remove the bowl from heat and keep warm over the pan’s residual heat, stirring occasionally.

Microwave (alternative)

Place chocolate and oil in a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue in 15–20 second bursts, stirring after each, until smooth (about 1–2 minutes total depending on power). Be careful not to overheat.

Hold a marshmallow by the skewer and dip it straight into the melted chocolate, rotating to coat evenly. Leave a small portion at the top uncoated if you want a place to hold the stick.

Lift the marshmallow and allow excess chocolate to drip back into the bowl, tapping the skewer gently on the bowl edge if needed.

If using sprinkles or coatings, immediately roll or sprinkle the coated marshmallow over the prepared bowls so the coating adheres while the chocolate is still wet.

Place the dipped marshmallow on the prepared wax paper. If you’re adding sea salt, sprinkle a small pinch onto the still-wet chocolate now.

Repeat with remaining marshmallows. If the chocolate begins to thicken as you work, briefly rewarm it using the double boiler or microwave in short bursts and stir until smooth.

Melt the white chocolate (50 g) with 1/2 tsp vegetable oil using the microwave method: 15–20 second bursts at 50% power, stirring between bursts, until smooth. Transfer to a small piping bag or a zip-top bag with a tiny corner snipped.

Drizzle the white chocolate over the set semisweet-coated marshmallows in a back-and-forth motion. Allow drizzle to set for a few minutes.

Let the chocolate-covered marshmallows sit at room temperature until chocolate is firm, about 20–30 minutes. For faster setting, place the baking sheet in the refrigerator for 10–15 minutes, but avoid long refrigeration to prevent sticky marshmallows.

Once set, store marshmallows in an airtight container layered with parchment between layers at cool room temperature for up to 3–4 days. If you used any coatings that can go stale (like crushed cookies or nuts), consume sooner.