Chocolate Covered Marshmallow Pops are the kind of treat that instantly feels fun, festive, and just a little bit nostalgic.

Each one starts with a soft, fluffy giant marshmallow, perfectly pillowy and light. It’s skewered onto a stick, turning it into an easy-to-hold, no-mess dessert that’s as cute as it is delicious.

Once dipped in a smooth coating of melted chocolate, the marshmallow transforms into something extra indulgent.

The real magic happens with the toppings. Some are rolled in crushed M&M’s, adding a pop of color and a satisfying candy crunch. Others are coated in gluten-free sprinkles, bringing a playful, bakery-style look with a delicate crisp texture. And for a more decadent twist, some are finished with crunchy Skor bits, adding buttery toffee flavor and a hint of caramelized sweetness.

The combination of textures keeps every bite interesting, from the smooth chocolate coating to the crunchy outer layer and the soft marshmallow center.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Chocolate Covered Marshmallow Pops I lined a baking sheet with parchment paper.

I then put some M&Ms in a ziplock bag.

I used a meat mallet to crush the candies.

For decorating my Chocolate Covered Marshmallow Pops I put the crushed candies, some skor bits and some gluten free sprinkles into separate pie plates.

Then I put a lollipop stick into the center of each giant marshmallow.

Next I placed some semi-sweet chocolate chips and milk chocolate chips in a microwaveable safe tall coffee mug.

I added in a bit of coconut oil.

Then I placed the chocolate chips in the microwave on high power  for 1 minute.  After stirring I returned it to the microwave for 20 second intervals.  I stirred the chocolate in between intervals.

 

I only needed one 20 second interval and then the chocolate was smooth after some stirring.

Then I used each stick to gently push the marshmallows into the melted chocolate.

Next I lifted out the marshmallow and let the chocolate drip off for a few seconds.

I dipped the marshmallow in the different toppings that I had prepared.

After decorating I placed the dipped marshmallows on the parchment paper.

I left them to set for a couple of  hours in the fridge.

Each pop is unique, with its own texture and personality, making them perfect for parties, holidays, or dessert trays.

These treats feel whimsical and special, like something you’d find at a candy shop or a festive dessert table.

Whether you’re making them for kids or just embracing your sweet tooth, Chocolate Covered Marshmallow Pops are simple, joyful, and completely irresistible.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Chocolate Covered Marshmallow Pops:

• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 6 tsp coconut oil
• 16 giant marshmallows
• 16  6″ lollipop sticks
• toppings of choice

How to Make Chocolate Covered Marshmallow Pops:

1. Line a cookie sheet with parchment paper.
2. Put a stick into the center of each giant marshmallow.
3. Put the chocolate in a narrow microwaveable container and add the coconut oil.  I used a large coffee mug.
4. Melt the chocolate chips in the microwave for 1 minute on high power.  Then use 20 second intervals. Stir between intervals.
5. Once chocolate has melted and been stirred until smooth, you can begin to dip the giant marshmallows.  I use a large narrow coffee mug so it is easier to dip them.
6. After dipping the marshmallows you can dip them and roll them in crushed candies or sprinkles if you like to suit your occasion.
7. Place the dipped marshmallows on the prepared cookie sheet.
8. Allow to set in the fridge for about 1 1/2 hours.
9. After removing from fridge allow to come to room temperature before eating or storing.
10. Enjoy!

FAQS:

How do I store coated chocolate marshmallows?

Chocolate covered marshmallow pops are easy to store, but a few simple tips will keep them looking and tasting their best.

At room temperature is ideal. Place the pops in an airtight container and keep them in a cool, dry spot away from direct sunlight or heat. This helps the chocolate stay firm and prevents the toppings from getting sticky or soft. If you’re stacking them, separate layers with parchment paper to avoid sticking or smudging.

Avoid the fridge if possible. Refrigeration can cause condensation, which makes the chocolate look dull and can cause the sprinkles or candy coatings to bleed or lose their crunch. The marshmallow can also become a bit firmer than you want.

If your kitchen is very warm, you can refrigerate them, but store them in a tightly sealed container and let them come back to room temperature before serving to reduce moisture on the surface.

For best texture and freshness, enjoy them within 2–3 days, although they can last up to about 5 days if stored properly.

If you’ve wrapped them individually in cellophane or treat bags, they’ll stay fresher longer and are perfect for gifting or party favours.