I love quick, nostalgic treats that take under 20 minutes to make, and these Easy Chocolate-Covered Marshmallows fit the bill perfectly. They’re a little bit fancy but totally simple, and if you enjoy quick snacks, you might also like my best cottage cheese flatbread for another fast bite.
Why Make This Recipe
- Fast and fun: you can dip a tray of marshmallows in melted chocolate in about 15 minutes. They’re an instant crowd-pleaser for kids and adults alike.
- Customizable: add nuts, sprinkles, crushed cookies, or sea salt to suit any event. I often switch toppings based on what’s in my pantry.
- Low-effort entertaining: these require minimal equipment and no baking, so they’re perfect for last-minute parties. If you like contrasting textures, try pairing with savory sides like air-fryer crispy fried onions for a playful snack board.
- Portable treat: they travel well in airtight containers and make great lunchbox desserts or potluck contributions. One personal reason I love this recipe is that dipping marshmallows is an easy way to get kids involved in the kitchen without mess.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 5–10 minutes (for melting and setting)
- Total time: 20 minutes (including a short chill)
- Servings: about 16 marshmallows (adjust quantity as needed)
- Difficulty: Easy
- Method: Dip-and-set — melt chocolate (double boiler or microwave), dip marshmallows on skewers, top and chill briefly on parchment.
If you want a heartier dinner to pair with these sweets, I like serving them after something comforting like beef lo mein for a simple main-and-dessert combo.
My Experience Making This Recipe
I tested this recipe several times to get the chocolate sheen and set time right. I settled on using 8 ounces of chocolate for 16 marshmallows and adding a teaspoon of neutral oil for smoothness. I also learned that chilling for just 5–10 minutes gives a clean snap without condensation.
How to Make Easy Chocolate-Covered Marshmallows
This is a straightforward dip-and-set process: insert a skewer into each marshmallow, melt 8 ounces (about 225 g) of chocolate (semi-sweet or milk) with 1 tsp coconut or vegetable oil until smooth, then dip each marshmallow and let excess drip off before placing on parchment. Expect to work quickly — melted chocolate firms as it cools — and use a fork or dipping tool to twirl and remove drips. Finish with toppings immediately so they adhere before the chocolate sets.
Expert Tips for Success
- Use a double boiler or microwave in 20–30 second bursts at 50% power, stirring between bursts, to avoid scorching the chocolate. If the chocolate thickens, stir in 1 tsp neutral oil to loosen it.
- Keep marshmallows at room temperature; cold marshmallows can cause chocolate to seize from condensation. I let them sit out 10 minutes if they were refrigerated.
- For neat presentation, rest dipped marshmallows on a parchment-lined baking sheet and use a fork underneath to rotate off drips before topping. A cooling rack over the sheet works well too.
- If you want a glossy finish and firmer snap, temper the chocolate: melt to 45–50°C (113–122°F) and cool to about 27–28°C (80–82°F) before rewarming gently to 31–32°C (88–90°F). For no-fuss results, adding a teaspoon of oil gives shine without tempering — see my tip about sheet-timing inspired by techniques I use in other recipes like the best cabbage beef bake recipe for consistent results.
How to Serve Easy Chocolate-Covered Marshmallows
- Arrange on a pretty platter with small bowls of extra toppings for guests to customize. A sprinkle of flaky sea salt on dark chocolate looks professional and balances sweetness.
- Pair them with coffee or hot chocolate for a cozy dessert offering at winter gatherings. They also make cute additions to a dessert charcuterie board.
- Pack a few in a small cellophane bag with a ribbon for edible gifts or party favors; they travel well in layers separated by parchment. For a savory-sweet pairing at casual dinners, try serving alongside something like best cheesesteak tortellini.
Storage and Reheating Guide
Store finished marshmallows in a single layer or separated by parchment in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate for up to 5 days — note that refrigeration can cause slight condensation when returned to room temp. Freeze in a single layer on a tray for 1 hour, then transfer to a freezer-safe container for up to 1 month; thaw in the refrigerator before bringing to room temperature. Avoid microwaving whole chocolate-covered marshmallows; to soften chocolate for spreading or remaking, gently warm in 5-second bursts at 30% power and stir.
Recipe Variations
- Dairy-free: use vegan dark chocolate or dairy-free chocolate chips and coconut oil for shine. Confirm marshmallows are gelatin-free (look for vegan marshmallows).
- Gluten-free: marshmallows and plain chocolate are typically gluten-free, but always check labels if you add cookie crumbs or sprinkles.
- Festive flavors: add a pinch of cinnamon to the chocolate for a warm note, or melt white chocolate and tint it with natural powdered colors for themed parties.
- S’mores-style: press a small square of graham cracker onto the chocolate before it sets or dip half a marshmallow and sandwich it between two mini graham squares.
Nutritional Highlights
- These are a treat-high in simple sugars and calories—enjoy in small portions (1–2 marshmallows) as an occasional indulgence.
- Choose dark chocolate (70% cocoa) to slightly boost antioxidant content compared to milk chocolate.
- Allergen note: contains soy lecithin in many chocolates and dairy if using milk chocolate; nuts may be present if you add them — always check labels.
Troubleshooting Common Issues
- Chocolate seized and became grainy: warm slightly and stir in 1 tsp neutral oil or 1 tsp warm cream to smooth; avoid adding cold liquid directly.
- Toppings won’t stick: apply toppings immediately after dipping while chocolate is still wet; for heavier toppings, press gently to secure.
- Chocolate cracks or blooms (white streaks) after setting: this can be from temperature swings; store in a cool, dry place and consider tempering the chocolate for longer-lasting shine.
Frequently Asked Questions
Q: Can I use chocolate chips or do I need baking chocolate?
A: You can use either. Chocolate chips often contain stabilizers so they keep shape better, but they still melt fine with a bit of added oil (1 tsp per 8 oz). For the best texture and shine, use good-quality baking chocolate or couverture and consider tempering as described above.
Q: How do I prevent marshmallows from sticking to the tray?
A: Line trays with parchment or silicone mats and space treats so they don’t touch. If you’re stacking for storage, separate layers with parchment. Using skewers or toothpicks while dipping also keeps your hands clean and prevents pressure marks.
Q: Can I prepare these a day ahead for an event?
A: Yes—store them in an airtight container at room temperature for up to 48 hours. If your event is longer than that or your venue is warm, refrigerate and allow them to return to room temperature for 10–15 minutes before serving to reduce condensation.
Q: What’s the best way to add decoration without it sliding off?
A: Add sprinkles, crushed nuts, or cookie crumbs immediately after dipping while the chocolate is fluid. For drizzles, use a thin piping bag or fork to drizzle tempered or slightly thinned chocolate in contrasting colors; let each layer set briefly before stacking decorations.