Ingredients:

  • 16 Large Marshmallows
  • 16 Lollipop sticks
  • 1 cup (175g) Semi-Sweet Chocolate chips
  • 1 teaspoon (5ml) Coconut oil
  • 2 tablespoons Rainbow sprinkles
  • 2 tablespoons White chocolate chips
  • 1 teaspoon Flaky sea salt

Instructions:

  1. Line a baking sheet with parchment paper to prevent sticking and place toppings in small, shallow bowls for quick access.
  2. Gently push a lollipop stick into the center of each marshmallow, stopping about halfway through.
  3. Combine semi-sweet chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until smooth and glossy.
  4. Transfer chocolate to a tall glass. Dip the marshmallow into the chocolate, lifting it out and gently tapping the stick to remove excess.
  5. Immediately after dipping, sprinkle your desired toppings (sprinkles or sea salt) or drizzle with melted white chocolate over the wet coating.
  6. Place marshmallows upright or lay flat on parchment paper. Refrigerate for 15-20 minutes until the chocolate shell is firm.