Dipped marshmallows with sprinkles

Last summer, my niece Lily discovered she could make magic happen with just three things from the pantry. We were supposed to be making fancy truffles for a dinner party, but she grabbed the bag of marshmallows instead. Sometimes the best accidents come from tiny hands reaching for something fun.

I made four dozen of these for my daughters birthday and realized halfway through that I was eating more than I was saving. The sprinkles ended up everywhere, on the counter, in my hair, even the dog had some on his nose. That is what a happy kitchen looks like.

Ingredients

• 20 large marshmallows: Fresh ones work best because they hold their shape when you push the sticks in
• 200 g semi-sweet or milk chocolate, chopped: Smaller pieces melt more evenly, saving you from seizing disasters
• 1 tbsp coconut oil: This little trick keeps the chocolate glossy and smooth after it sets
• 60 g assorted sprinkles: Pour them into a wide bowl for easier dipping and less mess

Instructions

Get your station ready:

Line a baking sheet with parchment paper and pour sprinkles into a shallow bowl

Prep the marshmallows:

Gently twist a wooden skewer into each marshmallow until it is secure but not poking through

Melt the chocolate:

Combine chocolate and oil in a microwave-safe bowl, heating in thirty-second bursts while stirring between each

Dip and coat:

Holding the stick, dip each marshmallow halfway into the chocolate, letting excess drip off for a few seconds

Add the fun:

Immediately roll or sprinkle the chocolate portion while it is still wet

Set them up:

Stand each marshmallow stick-down on the prepared baking sheet, leaving space between them

Let them set:

Wait fifteen to twenty minutes at room temperature or ten minutes in the fridge if you are in a hurry

Save

My neighbor started making these every holiday after I brought over a plate last Christmas. Now she sends me photos of her grandchildren with chocolate smiles and rainbow fingers. Simple treats create the sweetest memories.

Flavor Variations

Dark chocolate adds a sophisticated twist that cuts through the sugar. White chocolate becomes canvas-like, perfect for pastel sprinkles at baby showers. I once used orange candy melts for Halloween and they disappeared faster than the actual candy.

Serving Ideas

Stick them upright in a mason jar filled with sugar or coffee beans for a dessert table centerpiece. At my last party, guests started pulling them out like lollipop bouquets. They also work perfectly as cupcake toppers when you cut the sticks short.

Storage and Make Ahead Tips

These keep well for about two days in a sealed container, though the marshmallows start getting sticky after that. Humidity is their enemy, so avoid making them on rainy days if possible.

• Layer them between wax paper to prevent sticking together
• Freeze undipped marshmallows on sticks for instant party prep later
• Set out small bowls of different toppings and let guests customize their own

Save

There is something wonderfully nostalgic about food on a stick, no matter how old you get. Make them with someone you love.

Recipe Q&A

→ What chocolate works best for dipping marshmallows?

Semi-sweet or milk chocolate works well, offering a smooth and rich coating. Adding a bit of coconut or vegetable oil can help achieve a glossy, meltable consistency.

→ How long does it take for the chocolate to set?

At room temperature, allow 15–20 minutes to set. Refrigerating can speed up the process to just a few minutes.

→ Can I use different toppings besides sprinkles?

Yes, crushed nuts, coconut flakes, or even small candies can be used to add texture and flavor variations to the chocolate coating.

→ What tools are needed for preparation?

A microwave-safe bowl for melting chocolate, wooden skewers or lollipop sticks to hold the marshmallows, and a baking sheet lined with parchment paper for resting dipped treats.

→ Are these suitable for vegetarian diets?

Yes, they are vegetarian as long as the chosen chocolate and sprinkles do not contain animal-derived ingredients.