Ingredients:

  • 24 Large Jet-Puffed Marshmallows
  • 24 Paper Straws or Lollipop Sticks
  • 12 oz semi-sweet chocolate chips
  • 2 tsp refined coconut oil
  • 2 tbsp crushed peppermint candies
  • 1 tsp flaky sea salt
  • 1/4 cup toasted sprinkles

Instructions:

  1. Insert a paper straw into the center of each marshmallow, going about halfway through. Ensure the stick is firm and not wobbly.
  2. Freeze the skewered marshmallows for 10 minutes.
  3. Line a baking sheet with parchment paper and have your toppings ready in small, shallow bowls.
  4. Combine 12 oz chocolate chips and 2 tsp coconut oil in a glass bowl.
  5. Microwave for 30 seconds, then stir thoroughly. Continue in 15 second bursts until 90% is melted.
  6. Stir the chocolate until the last few lumps disappear. This prevents the chocolate from exceeding 110°F.
  7. Hold the straw and dip the marshmallow into the chocolate, tilting the bowl if needed. Cover at least two thirds of the marshmallow.
  8. Lift the marshmallow and gently tap your wrist to let the extra chocolate drip back into the bowl.
  9. While the chocolate is still wet, sprinkle on the peppermint, sea salt, or toasted sprinkles. Wait about 10 seconds after dipping so the toppings don't slide off.
  10. Place the sticks upright in a stand or lay them on the parchment paper.
  11. Place the tray in the fridge for 5 minutes until the shell is hard and matte.