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This little sweet treat is as much fun to make as it is to enjoy. Combining soft marshmallows with smooth chocolate and your favorite toppings, these chocolate-covered marshmallow pops are a delightful way to satisfy a sweet craving without fuss.
I first made these for a birthday party, and now they are a requested treat at every gathering
Ingredients
- Large marshmallows: offer a soft and fluffy base for these pops and work best fresh
- Chocolate melting wafers: melt smoothly and harden with a satisfying snap choose high-quality brands for best results
- Coconut oil: thins the chocolate and gives the coating a professional glossy finish
- Assorted toppings: such as sprinkles crushed nuts mini chocolate chips shredded coconut or crushed cookies add fun textures and flavors
Step-by-Step Instructions
- Prep the Marshmallows:
- Slide two marshmallows onto each stick leaving a small gap for easy dipping. Set them aside on a clean surface to prepare for coating.
- Melt the Chocolate:
- Place chocolate wafers in a microwave-safe bowl and heat in short intervals stirring until smooth. Stir in coconut oil for a smoother texture if you like.
- Set Up Your Toppings:
- Arrange your toppings in shallow bowls and line a baking sheet with parchment paper or a silicone mat to place finished pops on.
- Dip the Marshmallows:
- Hold each stick and dip the marshmallows into the melted chocolate fully coating them. Let excess chocolate drip off before adding toppings.
- Let Chocolate Set:
- Place coated pops on the prepared sheet stick side up. Let them set at room temperature for 10 to 15 minutes or refrigerate for quicker hardening.
- Serve and Enjoy:
- Once the chocolate is fully set your marshmallow pops are ready to be enjoyed by all ages.
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You Must Know
- These pops are great for involving kids in the kitchen and sparking creativity with toppings
- They freeze well and store nicely layered in airtight containers to prevent sticking
- Using coconut oil not only thins the chocolate but enhances the glossy finish making them look extra special
- Marshmallows at room temperature hold better on sticks preventing tearing which I learned after a few tries
Storage Tips
Store pops in airtight containers with parchment paper between layers in the refrigerator for up to one week.
Ingredient Substitutions
You can substitute coconut oil with vegetable oil but coconut oil gives a better shine and texture
Try using white or colored candy melts for fun variations or dark chocolate for a richer taste
If avoiding nuts skip nut-based toppings and opt for sprinkles or shredded coconut instead
Serving Suggestions
These pops make excellent party favors or additions to dessert tables
Pair them with fresh fruit or a light vanilla yogurt dip for contrast
They are delightful alongside a warm cup of coffee or hot chocolate on cooler days
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Pro Tips
- Insert sticks gently twisting slightly to avoid tearing marshmallows
- Microwave chocolate slowly stirring often to prevent overheating and seizing
- Double dip for a thicker coating once the first layer has fully set for a professional finish
Commonly Asked Questions
- → What type of chocolate works best for coating?
Melting wafers or candy melts are ideal because they melt smoothly and set firmly without tempering.
- → Can I add toppings to the marshmallow pops?
Yes, immediately after dipping, roll the pops in sprinkles, crushed nuts, or cookies while the chocolate is still wet.
- → How do I prevent marshmallows from tearing when inserting sticks?
Insert sticks gently at room temperature, twisting slightly as you push to avoid tearing.
- → How should I store leftover marshmallow pops?
Store in an airtight container layered with parchment paper in the refrigerator for up to one week.
- → Can I freeze the chocolate-covered marshmallow pops?
Yes, once fully set, freeze them in airtight containers for up to 2 months. Thaw at room temperature before serving.