Chocolate-Topped Marshmallow Sticks Recipe

Chocolate-Topped Marshmallow Sticks Recipe
Chocolate-Topped Marshmallow Sticks Recipe photo by Taste of Home
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Chocolate-Topped Marshmallow Sticks Recipe

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I like to use all sorts of different marshmallow shapes and flavors to mix things up. These chocolate-dunked pops are always a hit at local bake sales. —Teri Rasey, Cadillac, Michigan
Featured In: Homemade Marshmallows
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 10 min.

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 3 teaspoons shortening, divided
  • 36 lollipop sticks
  • 1 package (10 ounces) large marshmallows (about 36)
  • 1/2 cup white baking chips
  • Optional toppings: assorted nonpareils, colored sugars, small or crushed candies and flaked coconut

Directions

In a microwave, melt chocolate chips and 2 teaspoons shortening; stir until smooth.
Insert one lollipop stick into each marshmallow. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Place on waxed paper.
In a microwave, melt white baking chips with remaining shortening; drizzle over chocolate. Decorate with toppings if desired. Let stand until set.
Use to stir servings of hot cocoa. Store in an airtight container. Yield: 3 dozen.
Originally published as Chocolate-Topped Marshmallow Sticks in Taste of Home December/January 2013, p95

  • 2 cups (12 ounces) semisweet chocolate chips
  • 3 teaspoons shortening, divided
  • 36 lollipop sticks
  • 1 package (10 ounces) large marshmallows (about 36)
  • 1/2 cup white baking chips
  • Optional toppings: assorted nonpareils, colored sugars, small or crushed candies and flaked coconut
  1. In a microwave, melt chocolate chips and 2 teaspoons shortening; stir until smooth.
  2. Insert one lollipop stick into each marshmallow. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Place on waxed paper.
  3. In a microwave, melt white baking chips with remaining shortening; drizzle over chocolate. Decorate with toppings if desired. Let stand until set.
  4. Use to stir servings of hot cocoa. Store in an airtight container. Yield: 3 dozen.
Originally published as Chocolate-Topped Marshmallow Sticks in Taste of Home December/January 2013, p95

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