Chocolate Covered Marshmallows
User Reviews
5
Chocolate Covered Marshmallows
Description
This recipe assembles marshmallows on sticks, dips them in melted caramel to coat them, then chills the coated marshmallows to firm the caramel. Afterward, they are dipped in melted chocolate—using chips or melting wafers—ensuring a complete chocolate coating. Excess coatings are allowed to drip off before placing the treats on parchment to set in the refrigerator.
The layered coating gives contrasting textures: soft, fluffy marshmallows inside, sticky sweet caramel in the middle, and a crisp chocolate outer shell after chilling. This combination provides a nostalgic flavor similar to s'mores but in a handheld, no-bake form.
They can be served as is or sandwiched between graham crackers for a s'mores-style treat. These treats are convenient for parties and gift-giving. They store well in the refrigerator and can be frozen for longer storage, thawing at room temperature before eating.
Variations allow skipping the caramel layer or adding toppings like chopped nuts, coconut, or sprinkles on the chocolate before it sets. Leftover chocolate and caramel can be used for dipping other fruits like apples, broadening uses of ingredients.
Ingredients
- 35 regular size marshmallows , about 1 bag
- 1 bag caramel bit or homemade (1/2 the homemade batch, or squares
- 1 bag baking chip or Chocolate Melting Wafers, Ghirardelli
- 18 lollipop sticks
Instructions
- Line a baking sheet with parchment paper. Set aside. Secure two marshmallows to each cake pop stick or straw.
- Melt caramel according to package instructions. Dip marshmallows in the caramel and swirl or use a spoon to help coat them on all sides. Allow excess caramel to drip off, and place on prepared pan. Refrigerate for at least 30 minutes.
- Add chocolate chips or wafers to a microwave safe bowl on 50% power for 1-2 minutes, stirring every 15 seconds, until smooth and melted. Dip caramel coated marshmallows in the chocolate. Use a spoon to help smooth chocolate all around. Allow excess chocolate to drip off, and return to parchment lined pan.
- Refrigerate for 15 minutes or until chocolate is set. Store leftovers in the fridge.
Notes
- Make these several days in advance; store covered at room temperature or refrigerated depending on climate.
- Freeze fully cooled treats in freezer-safe bags for 2-3 months; thaw at room temperature before serving.
- To make s'more style, sandwich the chocolate covered marshmallows between honey graham crackers.
- For simpler treats, omit the caramel step and dip marshmallows directly in chocolate.
- After dipping in chocolate, add toppings such as chopped nuts, shredded coconut, or sprinkles before it sets for added texture.
- Use leftover caramel and chocolate coatings to dip apples for a related treat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 56mg | 2% |
| Potassium | 34mg | 1% |
| Sugar | 25g | 50% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
