Ingredients
Method
- Line a baking sheet with parchment paper and lightly dust with powdered sugar to prevent sticking. Set aside.
- In a large microwave-safe bowl, combine 30 marshmallows with ¼ cup chocolate chips. Microwave on medium power for 30 seconds, stir, then continue in 15-second intervals until the mixture is smooth and glossy but not bubbling vigorously (about 60-90 seconds total). Do not over-melt — you want a creamy consistency that holds its shape when stirred.
- Add coconut oil to the melted marshmallow-chocolate mixture and stir until fully incorporated. This helps create a smoother coating that won't crack as it sets.
- Dip each of the remaining 10 marshmallows into the warm mixture, letting excess drip off for 2-3 seconds before placing on your prepared baking sheet. Roll immediately in sprinkles while still sticky — if they start to set up, the sprinkles won't adhere properly.
- Allow pops to cool and set at room temperature for 10-15 minutes until firm but not rock-hard (you should be able to lift them without the coating cracking). Do not refrigerate or they'll become too hard to bite through.
Nutrition
Notes
I keep this recipe in regular rotation because it delivers restaurant-worthy results without fancy ingredients or equipment. I coat ours in colored sprinkles for kids' birthdays but leave plain vanilla ones for everyday snacking. The real trick is letting them set completely on parchment before stacking — they'll stick together if you rush.