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White Chocolate Peppermint Dipped Marshmallows

Soft marshmallows dipped in peppermint-flavored white chocolate make for a delicious, last minute easy Christmas treat!
Course Dessert
Cuisine American
Keyword chocolate, Christmas
Prep Time 15 minutes
Resting Time 30 minutes
Total Time 15 minutes
Servings 12 servings
Author Bullock's Buzz


  • 12 large marshmallows
  • 1 cup high quality white chocolate chips or almond bark
  • 1/4 - 1/2 tsp peppermint extract
  • 1/4 cup colorful Christmas sprinkles
  • 12 lollipop stcks
  • 1 to 2 tsps coconut oil optional


  • Begin by lining a baking sheet with wax paper, parchment paper or a silicone baking mat.
  • Next, add the white chocolate chips to a microwave safe bowl, double boiler or candy melting pot.
  • Add in the peppermint extract, then melt the chips according to the instructions on the bag, stirring constantly to ensure they don't overheat or burn.
  • Once the chocolate is ready, dip the very tip of a lollipop stick into the chocolate, then stick that end into the marshmallow until it is about 3/4 of the way through. Repeat with the rest of the marshmallows, standing them up as you go.
  • Next, working with one marshmallow at a time, dip it into the melted chocolate, making sure to coat it halfway. Gently tap to remove excess chocolate.
  • Use your fingertips to cover the chocolate dipped marshmallow in sprinkles, then place on the baking sheet stick side up. Repeat with the remaining marshmallows.
  • Place in the fridge or freezer for at least 30 minutes to allow the chocolate to set. When ready to serve or package as a gift, let the marshmallows sit at room temperature for 5 minutes.


Tip - if you 're not using a candy melting pot, make sure you use a container that is deep enough to allow the melted chocolate to cover the marshmallows half way when dipped.
Tip -  White Chocolate Peppermint Dipped Marshamllows can be made a day in advance.
Tip - they can be stored on the counter at least a week.