Chocolate Dipped Marshmallows Recipe (Easy Christmas Treat)
When I think back on Christmas growing up, I remember big old church basements full of cookie trays, potluck tables, and that one folding card table that always held the “special” candy. There were buckeyes, fudge, and all the goodies that disappeared before the ham was even carved.
Somebody’s aunt would always show up with something new, and it would become the treat everyone talked about that year. These chocolate dipped marshmallows with toasted almonds and sea salt feel exactly like that kind of treat – simple at heart, but just fancy enough to make people say, “Now who made these?”
What I love most is that they start with the humblest ingredient: a bag of jumbo Jet-Puffed marshmallows. No candy thermometer, no fussy dough, just a little melted chocolate and a few pretty toppings. Yet when you’re done, they look like something you picked up at a little boutique candy shop downtown.
If your family loves filling platters with bite-sized sweets, you might also enjoy my classic Christmas cookies alongside these marshmallow treats – they make the prettiest holiday dessert spread.
These are the kind of treats you can make with kids, grandkids, or just by yourself with a Hallmark movie on in the background and a cup of coffee nearby. Let’s dip some marshmallows in chocolate and make a new Christmas favorite.
2. Why You’ll Love This Recipe
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Effortless but impressive – Starts with store-bought marshmallows, but finishes like gourmet candy.
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Perfect for gifting – Pack them in cellophane bags or tins for neighbors, teachers, and coworkers.
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Kid-friendly project – Little hands can help dip, roll in almonds, and add sprinkles.
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Customizable – Swap almonds for sprinkles, coconut, candy canes, or nuts.
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No baking required – Great when the oven is tied up with ham, casseroles, and pies.
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Sweet and salty combo – Creamy chocolate, crunchy almonds, fluffy marshmallow, and a kiss of sea salt.
3. Ingredients (with Tips & Substitutions)
Main Ingredients
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24 Jumbo Jet-Puffed Marshmallows
Use extra-large marshmallows so they’re easy to hold and dip. You can make more or fewer – just scale the chocolate and toppings. -
12 ounces Lindt chocolate bars, chopped
Use milk, dark, or a mix. Lindt melts beautifully and gives a smooth, glossy coating. You can also use another good-quality chocolate brand. -
1 cup toasted almonds, finely chopped
Toasting the almonds deepens their flavor and makes the candy taste like something from a high-end chocolate shop. -
1–2 teaspoons flaky sea salt (large crystals)
Sprinkle just a bit on top – it balances the sweetness and adds that gourmet touch. -
24 lollipop sticks, wooden skewers, or sturdy cocktail picks
Anything you can comfortably hold for dipping will work. -
Small fondant bows (optional, for decoration)
A little gold or red fondant bow makes each marshmallow look like a tiny wrapped gift.
Optional Flavor & Texture Extras
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Crushed candy canes
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Festive sprinkles
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Shredded or toasted coconut
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Chopped pistachios or pecans
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Crushed pretzels
Dietary Modifications
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Gluten-free:
Most marshmallows and chocolate are naturally gluten-free, but always check labels. Skip pretzel toppings or use gluten-free pretzels. -
Nut-free:
Omit almonds and use sprinkles, crushed candy canes, or coconut instead. -
Dairy-free:
Use dairy-free dark chocolate chips or bars and a dairy-free marshmallow, if needed.
4. Step-by-Step Instructions
Step 1 – Prepare Your Pan and Toppings
Line a baking sheet with parchment paper so your dipped marshmallows don’t stick while they set.
Place the finely chopped toasted almonds into a small bowl. Keep your flaky sea salt nearby so you can sprinkle it on while the chocolate is still soft.
Step 2 – Melt the Chocolate
Chop the Lindt chocolate bars into small, even pieces so they melt smoothly.
You can melt the chocolate one of two ways:
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Microwave method:
Place the chopped chocolate in a microwave-safe bowl. Heat in 20–30 second bursts, stirring well after each time, until smooth and fully melted. -
Double boiler method:
Place a heatproof bowl over a saucepan with a couple inches of gently simmering water (do not let the water touch the bottom of the bowl). Add the chocolate to the bowl and stir until melted and smooth.
Once melted, pour the chocolate into a coffee mug or other deep, narrow cup. This makes it much easier to get a full, smooth dip on each marshmallow.
Step 3 – Secure the Sticks
Before you start dipping, you want to make sure the marshmallows won’t slide off their sticks.
Dip the tip of each lollipop stick or pick into the melted chocolate, then push it about halfway into the center of a jumbo marshmallow. Set the marshmallows, stick side up, on the parchment-lined baking sheet and let the chocolate “glue” firm up for a few minutes.
This step makes a big difference when you start dipping!
Step 4 – Dip the Marshmallows
Holding the stick, gently lower a marshmallow straight down into the mug of melted chocolate. Submerge it almost to the stick, rotating slightly if needed, until the entire marshmallow is coated.
Lift it straight up and let the excess chocolate drip back into the mug.
Step 5 – Use the Fork Trick for a Clean Finish
For the prettiest finish, gently shift the marshmallow so it rests on a fork (don’t stab it with the fork—just support it from beneath). Give the fork a little wiggle so extra chocolate drips off and you don’t end up with big puddles on the parchment.
When the dripping slows down, you’re ready for toppings.
Step 6 – Coat with Almonds and Sea Salt
While the chocolate is still soft:
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Roll or gently press the sides of the chocolate-dipped marshmallow into the chopped toasted almonds. You can fully coat it or just add a generous band around the middle.
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Hold the marshmallow over the bowl or baking sheet and sprinkle a tiny pinch of flaky sea salt over the top.
Don’t overdo the salt—just a few crystals go a long way.
Step 7 – Add Fondant Bows (Optional but Adorable)
If you’re using fondant bows, press one lightly onto the front of each marshmallow while the chocolate is still tacky.
They’ll set in place as the chocolate firms up and make the marshmallows look like little edible gift boxes.
Step 8 – Let Them Set
Place each finished marshmallow back onto the parchment-lined baking sheet. Let them sit at room temperature for 20–30 minutes, or until the chocolate is fully set and no longer tacky.
If your kitchen is very warm, you can pop the tray into the fridge for about 10–15 minutes to speed things up. Just don’t leave them in the refrigerator for hours—marshmallows can start to dry out and the chocolate may develop condensation.
5. Expert Tips & Troubleshooting
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Use good chocolate:
This is a simple recipe, so chocolate quality really shows. Lindt bars melt beautifully and taste rich and smooth. -
Coffee cup = dipping magic:
A mug is deeper and narrower than a bowl, which helps you get a full, even coat on each marshmallow without fighting the chocolate. -
Chocolate getting thick or dull?
If it starts to cool and thicken, warm it in the microwave for 10 seconds and stir well, or set the mug back over warm water for a minute. -
Avoid chocolate puddles (“feet”):
Let extra chocolate drip off from the fork before placing the marshmallow on the parchment. -
Almonds not sticking?
The chocolate is probably too cool. Rewarm it slightly and work with just a few marshmallows at a time so you can coat and sprinkle quickly. -
Want extra shine?
You can add 1–2 teaspoons of neutral oil or coconut oil to the chocolate after melting for a glossier finish.
6. Variations & Add-Ins
Once you get the hang of dipping, it’s easy to customize these for different holidays or tastes:
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Peppermint Marshmallows:
Skip the almonds and roll in crushed candy canes. -
Snowball Marshmallows:
Roll dipped marshmallows in shredded or toasted coconut. -
Nut Lover’s Mix:
Use chopped pecans, pistachios, or walnuts instead of almonds. -
Sprinkle Party:
Use red, green, and white sprinkles for Christmas, or match the colors to birthdays, baby showers, or school events. -
“German Chocolate” Style:
Combine coconut and pecans for a fun twist.
These would look beautiful on a tray next to other easy candies like my rocky road fudge, especially if you’re building a candy assortment for gifting.
7. Serving Suggestions
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Arrange on a Christmas dessert platter with cookies, fudge, and other bite-sized treats.
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Stand them upright in a mason jar or mug for a fun centerpiece.
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Wrap individually in cellophane bags tied with ribbon for classroom, office, or neighbor gifts.
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Set them out beside a hot cocoa bar so guests can dip or stir them into their mugs.
If you’re planning a hot cocoa station, these are perfect alongside my hot cocoa cups recipe, which are just as fun and festive.
8. Storage, Freezer & Make-Ahead Instructions
Storage
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Store the finished chocolate dipped marshmallows in a single layer in an airtight container at cool room temperature.
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Place parchment between layers if you need to stack them so the chocolate doesn’t stick.
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They’re best enjoyed within 4–5 days, but can often last up to a week if your kitchen isn’t too warm.
Refrigeration
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You can chill them briefly to set the chocolate, but long-term refrigeration isn’t ideal.
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Condensation can form when you pull them out of the fridge, which may make the chocolate look a little cloudy.
Freezing
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Not recommended. Freezing and thawing can change the texture of both the marshmallows and the chocolate.
Make-Ahead
These are wonderful for make-ahead holiday gifting. You can:
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Make them 2–3 days before parties or gatherings.
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Package them with other candies like my Christmas crack snack mix in treat boxes or tins for easy, pretty gifts.
9. FAQs (Google-Style)
Can I use candy melts instead of chocolate bars?
Yes. Candy melts are convenient and come in colors, but real chocolate (like Lindt) gives a richer flavor. If using candy melts, follow the melting instructions on the package.
Do I have to toast the almonds?
Technically no, but toasting gives a deeper, nuttier flavor. It really makes a difference with such a simple recipe.
Can I make these without nuts?
Absolutely. Use crushed candy canes, sprinkles, coconut, or keep them simple with just chocolate and sea salt.
How do I keep the marshmallows from sliding off the sticks?
Dipping the tip of the stick in chocolate before inserting it acts like glue as it sets and helps hold the marshmallow securely.
Can I use mini marshmallows?
You can, but they’re fiddly to dip individually. If you want to use mini marshmallows, try threading several on a skewer and dipping them together.
Can I double or triple this recipe?
Yes! Just increase all ingredients proportionally and melt your chocolate in batches so it stays smooth and workable.
12. Conclusion
These Chocolate Dipped Marshmallows with Toasted Almonds are the kind of treat that looks like you spent all afternoon in the kitchen, when really you just melted some chocolate and had a little fun. They’re perfect for cookie swaps, gift baskets, or to enjoy alongside a big mug of cocoa.
If your family loves easy, nostalgic sweets, try pairing these with a batch of Christmas crack for the ultimate candy plate.
Did you make these? I’d love to hear how they turned out!
👉 Leave a comment, give the recipe a star rating, and don’t forget to save this recipe on Pinterest so you can find it again when the holidays roll around. 🎄✨
Chocolate Dipped Marshmallows with Toasted Almonds
Ingredients
- 24 jumbo marshmallows such as Jet-Puffed
- 12 ounces about 340 g Lindt chocolate bars, milk or dark, chopped
- 1 cup about 120 g toasted almonds, finely chopped
- 1 –2 teaspoons flaky sea salt large crystals, to taste
- 24 lollipop sticks wooden skewers, or sturdy cocktail picks
- Fondant bows for decorating (optional)
Instructions
- Prepare the pan and toppings
- Line a baking sheet with parchment paper. Place the chopped toasted almonds in a small bowl and keep the flaky sea salt nearby.
- Melt the chocolate
- Place the chopped chocolate in a microwave-safe bowl and microwave in 20–30 second intervals, stirring well after each, until fully melted and smooth. Alternatively, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Once melted, pour the chocolate into a coffee mug or other deep, narrow cup for easy dipping.
- Secure the sticks
- Dip the tip of each lollipop stick or pick into the melted chocolate, then push it about halfway into the center of a jumbo marshmallow. Set the marshmallows on the parchment-lined baking sheet and allow the chocolate “glue” to firm up for a few minutes.
- Dip the marshmallows
- Holding the stick, gently lower one marshmallow straight down into the mug of melted chocolate, coating it almost up to the stick. Lift the marshmallow and allow the excess chocolate to drip back into the mug.
- Let excess chocolate drip
- Transfer the marshmallow to rest on a fork (do not poke the fork through it). Hold the fork over the mug and give it a gentle shake so any extra chocolate drips off, preventing large puddles from forming when you set it down.
- Coat with almonds and salt
- While the chocolate is still soft, roll or press the sides of the marshmallow into the bowl of chopped toasted almonds. Return it to the parchment-lined baking sheet and sprinkle a small pinch of flaky sea salt over the top.
- Add fondant bows (optional)
- If using fondant bows, gently press one onto the front of each marshmallow while the chocolate is still tacky so it adheres as the chocolate sets.
- Let the marshmallows set
- Repeat dipping and coating with the remaining marshmallows. Allow them to sit at room temperature for 20–30 minutes, or until the chocolate is fully set and no longer tacky. If your kitchen is warm, you can chill the tray in the refrigerator for 10–15 minutes to help them set.
Notes
