There’s something about marshmallows on a stick dipped in chocolate that takes me right back to Sunday afternoons on the front porch — sweet, simple, and full of laughter. These Chocolate Dipped Marshmallow Pops are a little bit of childhood wrapped in satin chocolate and dotted with colorful drizzle.
Why make this recipe
Because it’s quick, comforting, and reminds you of family gatherings where the kids giggle and the grown-ups linger over coffee. They’re perfect for parties, school treats, or a cozy night in with someone you love.
How to make Chocolate Dipped Marshmallow Pops
Ingredients:
- 12 large marshmallows
- 12 lollipop sticks
- 1 and 1/2 cups semisweet chocolate chips or dark chocolate melting wafers
- 1/2 teaspoon coconut oil (optional, for smoother chocolate)
- 1/4 cup pink candy melts
- 1/4 cup red candy melts
- 1/4 cup white candy melts
Directions:
- Line a baking sheet with parchment paper. Insert one lollipop stick into each marshmallow and set aside.
- In a microwave safe bowl, melt the chocolate chips and coconut oil in 30 second intervals, stirring between each until smooth.
- Dip each marshmallow into the melted chocolate, coating it completely. Gently tap to remove excess chocolate.
- Place the dipped marshmallows on the prepared baking sheet. Refrigerate for about 10 minutes, or until chocolate sets.
- Melt each color of candy melts (pink, red, and white) separately in small bowls using the same microwave method.
- Using a spoon or piping bag, drizzle each color over the chocolate coated marshmallows in a decorative pattern.
- Return to the fridge for another 5 to 10 minutes until the drizzle hardens.
How to serve Chocolate Dipped Marshmallow Pops
Serve them on a pretty platter or stick them upright in a jar filled with sugar or rice for a charming display. They’re lovely alongside coffee, hot cocoa, or a tall glass of milk — perfect for sharing with neighbors or tucking into a picnic basket.
How to store Chocolate Dipped Marshmallow Pops
Keep them in an airtight container in the refrigerator for up to 5 days. If you need them a little softer, bring them out to room temperature for 10–15 minutes before serving.
Tips to make Chocolate Dipped Marshmallow Pops
- Warm the chocolate slowly and stir often so it stays glossy and smooth.
- Coconut oil is optional but helps the chocolate set with a nice sheen and makes dipping easier.
- If the candy melts thicken as they cool, warm them briefly in 10-second bursts.
- For cleaner dipping, hold the stick near the base and use a spoon to help coat the marshmallow evenly.
- Place the dipped pops on parchment to avoid sticking and to make cleanup a breeze.
Variations (if any)
- Roll the freshly dipped marshmallows in crushed nuts, sprinkles, or crushed graham crackers before the chocolate sets for extra texture.
- Use milk or white chocolate instead of semisweet for a sweeter pop.
- Try seasonal candy melts — orange and black for Halloween, pastel shades for Easter, or gold for a festive touch.
FAQs
Q: Can I make these without a microwave?
A: Yes — melt the chocolate and candy melts gently in a double boiler over simmering water, stirring until smooth.
Q: Will the marshmallows get soggy if left out?
A: If kept at room temperature for a few hours, they’re fine. For longer storage, refrigerate to maintain the chocolate’s snap and the marshmallow’s texture.
Q: Can I use skewers instead of lollipop sticks?
A: You can, but be sure they’re food-safe and watch for splinters. Lollipop sticks are sturdier and easier for little hands.
Q: Are candy melts necessary for the drizzle?
A: They make bright, dependable drizzles, but you can thin colored chocolate or white chocolate with a little vegetable shortening if needed.
Q: Can I make these ahead for a party?
A: Absolutely — store them in the fridge and bring them to room temperature just before serving for best texture.
Conclusion
If you’re looking for more inspiration or another gentle how-to, I like the clear step-by-step ideas over at Foodal’s Chocolate-Covered Marshmallow Pops recipe, and The Pioneer Woman’s how-to guide for marshmallow pops offers lovely tips for decorating.
Make a batch, call the family in from the yard, and set a plate on the table — there’s such comfort in sharing something homemade.
Chocolate Dipped Marshmallow Pops
Ingredients
Method
- Line a baking sheet with parchment paper. Insert one lollipop stick into each marshmallow and set aside.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each until smooth.
- Dip each marshmallow into the melted chocolate, coating it completely. Gently tap to remove excess chocolate.
- Place the dipped marshmallows on the prepared baking sheet. Refrigerate for about 10 minutes, or until chocolate sets.
- Melt each color of candy melts (pink, red, and white) separately in small bowls using the microwave method.
- Using a spoon or piping bag, drizzle each color over the chocolate coated marshmallows in a decorative pattern.
- Return to the fridge for another 5 to 10 minutes until the drizzle hardens.