No-Bake Chocolate Marshmallow Sticks

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If you’re looking for a quick and fun treat that everyone will love, you’re in the right place. These no-bake chocolate marshmallow sticks are easy to make and even easier to enjoy. With just a few ingredients and no oven time, this recipe is perfect for getting kids involved in the kitchen or for whipping up something sweet in a pinch.

Chocolate-covered marshmallow pops served on a wooden board, decorated with heart sprinkles.

These chocolate marshmallow pops are especially popular around holidays like Valentine’s Day, Christmas, or even Halloween—just swap the sprinkles to match the season.

They also pair perfectly with festive Christmas Popcorn for a fun, sweet-and-salty snack combo. The colorful crunch of the popcorn balances the soft marshmallows and rich chocolate for a treat everyone will love.

Ingredients

Marshmallows give the pop its shape and soft texture.
Chocolate chips melt down into a smooth coating that hardens just right.
Heart sprinkles add a colorful crunch and make them festive.
Parchment paper makes cleanup quick and prevents the pops from sticking.

See recipe card for quantities.

How to Make Chocolate Marshmallow Sticks

Marshmallows in a medium bowl with cake pop sticks placed nearby on the surface.

Start by lining a baking sheet with parchment paper. This helps with cleanup and keeps the marshmallow pops from sticking.

Thread three marshmallows onto each cake pop stick. Space them out evenly and make sure they’re secure.

Marshmallows on a stick being dipped into a bowl of melted chocolate.

Pour the chocolate chips into a shallow bowl. Melt them in the microwave in 30-second intervals, stirring after each time, until the chocolate is smooth and fully melted.

Dip each marshmallow pop into the melted chocolate. Use a spoon to help cover them completely.

Finished chocolate-covered marshmallow pops lined in a baking pan with parchment paper, with a small bowl of sprinkles beside them.

Place the chocolate-coated marshmallow pops on the lined baking sheet. Right away, add the heart sprinkles before the chocolate sets.

Put the baking sheet in the refrigerator and chill the pops for about an hour, or until the chocolate is firm.

Hint: Let the chocolate cool slightly before dipping if it's too hot. It sticks better and helps avoid drips.

Substitutions & Variations

Dairy-Free: Use dairy-free chocolate chips for an allergy-friendly version.
Holiday Ready: Change up the sprinkle colors for different occasions.
Nutty Crunch: Sprinkle crushed peanuts or almonds on top for extra texture.
Kid-Friendly: Add colorful mini candies or cookie crumbs as a topping.

💭Crucial Success Tips

Make sure to melt the chocolate slowly and stir between each microwave session to avoid burning it. Using a spoon helps with even coating, and adding sprinkles while the chocolate is still wet ensures they stick.

FAQ

Can I use large marshmallows instead of regular ones?

Yes, just use fewer per stick and be sure they’re secure.

Can I freeze these?

They’re best fresh, but you can freeze them if needed. Just be aware that the texture may change slightly.

Can I use different types of chocolate for dipping?

Yes, you can use milk, dark, white chocolate, or even candy melts. Just make sure the chocolate is melted smoothly so it coats the marshmallows evenly. Using different types lets you match the flavor or color to any occasion.

📖 Recipe

Tina

Chocolate Marshmallow Sticks

Fluffy marshmallows dipped in rich melted chocolate and topped with heart sprinkles make for a simple, sweet treat. Fun to assemble and perfect for gifting or snacking—no baking needed!

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Prep Time 15

Chill TIme 1

Servings: 12 marshmallow sticks

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

Marshmallows
Cake pop sticks
Chocolate chips
Heart sprinkles
Parchment paper

Method

Start by lining a baking sheet with parchment paper. This helps with cleanup and keeps the marshmallow pops from sticking.
Thread three marshmallows onto each cake pop stick. Space them out evenly and make sure they’re secure.
Pour the chocolate chips into a shallow bowl. Melt them in the microwave in 30-second intervals, stirring after each time, until the chocolate is smooth and fully melted.
Dip each marshmallow pop into the melted chocolate. Use a spoon to help cover them completely.
Place the chocolate-coated marshmallow pops on the lined baking sheet. Right away, add the heart sprinkles before the chocolate sets.
Put the baking sheet in the refrigerator and chill the pops for about an hour, or until the chocolate is firm.

How to Store Chocolate Marshmallow Sticks

Place the pops in a single layer in an airtight container. Keep them in the fridge for up to 3–4 days. Freezing is possible, but they may sweat slightly when thawed.