Chocolate-Dipped Marshmallows

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 12/30/22
Chocolate-Dipped Marshmallows decorated with nonpareils

The Spruce Eats / Ana Zelic

Prep: 15 mins
Cook: 5 mins
Chill Time: 30 mins
Total: 50 mins
Servings: 20 servings

Chocolate-dipped marshmallows may look like an intricate treat, but they only take a few moments to make and are perfect for a gathering or to simply satisfy a craving. The light, vanilla-flavored marshmallows are coated in melted semisweet chocolate and then can be accented with sprinkles, colored sugar, shredded coconut, crushed peppermint, or small candies like mini M&Ms, making for a festive presentation.

If you're hosting a party, place the treats on toothpicks or skewers before dipping, making the coating process simple and the marshmallows easier to serve and eat. For a fun family activity, set up a decorating station with skewered marshmallows, melted chocolate, and bowls of candies and sprinkles and let the kids dip the marshmallows and sprinkle with their choice of decorations. Instead of semisweet, dark or bittersweet chocolate can also be used, and a white chocolate drizzle at the end adds a sophisticated touch.

Use purchased marshmallows for a quick and easy treat (just be sure to buy the big ones) or make homemade marshmallows for an extra-special dessert. Vanilla-flavored marshmallows work great for this recipe, but you can add almond or peppermint extracts, or even make fresh strawberry marshmallows.

Ingredients

  • 1 (12-ounce) package semisweet chocolate chips

  • 1 tablespoon vegetable shortening

  • 1 (16-ounce) bag marshmallows, or 1 pound homemade (not mini)

  • Assorted sprinkles or small candies, optional

  • 1/2 cup white chocolate chips, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chocolate-dipped marshmallows gathered

    The Spruce Eats / Ana Zelic

  2. Prepare a baking sheet by lining it with aluminum foil or parchment paper.

    Rimmed baking sheet lined with parchment paper

    The Spruce Eats / Ana Zelic

  3. Combine the chocolate chips and the shortening in a large microwave-safe bowl.

    Chocolate chips and shortening in a large microwave-safe bowl

    The Spruce Eats / Ana Zelic

  4. Microwave at medium power for 45 seconds. Stir and return to microwave, continuing to cook in short intervals until just melted.

    Chocolate and shortening melted together in a bowl

    The Spruce Eats / Ana Zelic

  5. Drop a marshmallow into the melted chocolate and submerge it.

    Marshmallow dropped into the melted chocolate

    The Spruce Eats / Ana Zelic

  6. Use a fork to remove it from the chocolate and tap it against the side of the bowl to remove excess chocolate. (Alternatively, you can skewer the marshmallows with toothpicks or small skewers and use those to dip the marshmallows in chocolate.) Drag the bottom of the fork against the lip of the bowl to remove any remaining excess chocolate.

    Removing a chocolate coated marshmallow from a bowl with a fork

    The Spruce Eats / Ana Zelic

  7. Place the marshmallow on the prepared baking sheet.

    Chocolate dipped marshmallow on the prepared baking sheet

    The Spruce Eats / Ana Zelic

  8. If you are using sprinkles or small candies, sprinkle them on while the chocolate is still wet. Repeat with the remaining marshmallows.

    Chocolate covered marshmallows on a baking sheet with sprinkles

    The Spruce Eats / Ana Zelic

  9. Place the marshmallows in the refrigerator for about 30 minutes to let the chocolate set up.

  10. If desired, melt the white chocolate and drizzle it over the marshmallows for a decorative look.

    Chocolate-dipped marshmallows on a sheet pan drizzled in white chocolate

    The Spruce Eats / Ana Zelic

  11. Briefly return the candy to the refrigerator to set the white chocolate before serving.

Variations

  • Use bittersweet chocolate chips for a more intense chocolate experience or use milk chocolate for a sweeter version.
  • After dipping in chocolate, toss the marshmallows in toasted coconut flakes.
  • Sprinkle the coated marshmallows with sea salt for a sophisticated touch.
  • Top with small candies like crushed peppermint candy, mini M&Ms, crumbled Heath bar, or chopped Andes mints.
  • Use pretzel sticks in place of marshmallow roasting sticks.

Tips

  • These marshmallows make a tasty and inexpensive holiday gift.

How to Store and Freeze

  • Keep chocolate-covered marshmallows fresh by storing them in an airtight container. They can be kept at room temperature for about seven days, or in the refrigerator if you desire.
  • Make up a large batch for later use: Chocolate-dipped marshmallows can be frozen in an airtight container or freezer bag for up to two months. Double wrap them to help prevent moisture from getting to them. 
Nutrition Facts (per serving)
160 Calories
6g Fat
29g Carbs
1g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 160
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 16%
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 4%
Total Sugars 22g
Protein 1g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 1mg 3%
Potassium 63mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)