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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.