Squishy, sweet & scrumptious, these Holiday Marshmallow Bites are a poppable party favorite! Or use them to make your hot cocoa extra special!
Holiday Marshmallow Bites are irresistibly adorable, entirely edible, and super fun to make with the kids! In just 20 minutes with a few ingredients like marshmallows, semi-sweet and white chocolate, flavor extracts, decorative candies, and coconut, you’ll create dozens of spectacularly cute & tasty treats to top off your Christmas season!
You Will Use These Marshmallow Bites for Everything!
Not only are these chocolate-dipped marshmallows so yummy as a little sweet snack, but they are going to make your entire holiday season better! They’re the PERFECT addition to a cup of hot chocolate or as an adorable garnish on your Peppermint Bark Martini glass! Wrap these in cellophane with a festive ribbon, and you’ve got a unique and inexpensive gift for a teacher or neighbor! Add some white paper sticks – voila! – Marshmallow Pops! Try them with graham crackers and milk chocolate bars for Holiday S’mores! And – my favorite idea -add them to a tray with candied nuts, fudge, peppermints, gingerbread cookies, chocolate-dipped pretzels, etc., for the most spectacular Christmas charcuterie board ever!
Other Recipes to Serve with Marshmallow Bites
- Marshmallow Bites make a fun and festive garnish for this Mistletoe Chocolate Mint Martini – the perfect sweet cocktail for the Christmas season!
- Homemade Hot Chocolate can’t be beat! Toss in a chocolate-covered marshmallow bite and treat your kids to warm, wonderful holiday memories!
Ingredients
Marshmallows: Two bags of Jet-Puffed Marshmallows will work beautifully!
Baker’s Chocolate: For this recipe, we’re using two boxes each of semi-sweet Baker’s Chocolate and white Baker’s Chocolate. (Milk chocolate ones would be amazing as well!)
Oil: Coconut oil is the preferred oil here, as it helps make the chocolate smooth, creamy, and luscious when melted.
Extracts: We’ll be using coconut and peppermint extracts here, but other flavors like almond, vanilla, or even orange could also make some fun-flavored marshmallows!
Decorations: You’ll need sweetened Baker’s Angel Flake Coconut and crushed candy canes (or small peppermint candies) for these Marshmallow Bites.
How to Make Chocolate-Covered Christmas Marshmallows
STEP ONE: Line a baking sheet with parchment paper and set aside. On a second baking sheet, spread the coconut flakes into an even layer and toast in the oven until golden brown. They will toast quickly, so don’t leave them! Remove from the oven as soon as they turn golden and transfer to a bowl to cool.
STEP TWO: To save time, we’re using two double boilers over medium heat. Into the first, add the semi-sweet chocolate and 2 TBSP of coconut oil. Into the second, add the white chocolate and 2 TBSP of coconut oil.
STEP THREE: Stir both pans of chocolate until they are smooth, then turn the heat down to low. Add the coconut extract to the semi-sweet chocolate and the peppermint extract to the white chocolate.
STEP FOUR: Dip a marshmallow into the semi-sweet chocolate, sprinkle it with toasted coconut, and set the undipped side down on the empty parchment-lined pan. Continue with the entire bag of marshmallows.
STEP FIVE: Starting with the second bag, dip a marshmallow into the white chocolate, sprinkle with crushed peppermint candy, and place on the parchment. Repeat until all the marshmallows are covered. Allow the chocolate to cool until it is firm. Store these in an airtight container and enjoy all season long!
Tips for Success
- Regular jet-puffed marshmallows work great! You could also try the “giant roasters” (large square size) or even make your own!
- Instead of using a double boiler, the semi-sweet and white chocolate can be melted in the microwave on LOW, stirring every 15-20 seconds until almost melted, then stir until creamy. (DO NOT overheat.)
- In addition to coconut and crushed candy canes, feel free to experiment with holiday sprinkles, colored sugar, sliced berries, nuts, etc.
How Do You Store Holiday Marshmallow Bites?
To keep chocolate-covered marshmallows fresh, store them in an airtight container, placing parchment paper between the layers to keep them from sticking together. Store in a cool, dry location (but avoid refrigeration), and they will remain fresh throughout the entire Christmas season. Adding a slice of bread to the container will also help keep them soft.
What Are Marshmallows Made Of?
Marshmallows are an effortless sweet treat made primarily from sugar, very much like cotton candy. Marshmallows also contain corn syrup (another form of sugar), gelatin (which gives them a soft, chewy texture), and sometimes cornstarch (to prevent them from sticking together in the package). There are vegan marshmallows available that use arrowroot powder instead of gelatin, which may be a concern for you.
Other Marvelous Marshmallow Recipes
- Frankenstein Marshmallow Pops
- Easter Marshmallow Bark
- Peppermint Marshmallows
- Stormtrooper Marshmallows
- Homemade Raspberry Marshmallows
- Air Fryer S’mores
*This post originally posted on 11/20/2013.
Equipment
- Double Boiler (see note)
Ingredients
- 7 ounces sweetened shredded coconut
- 8 ounces Baker's semi-sweet chocolate broken into pieces (2 bars)
- 8 ounces Baker's white chocolate broken into pieces (2 bars)
- 4 tablespoons coconut oil divided
- 1 teaspoon coconut extract
- 1 teaspoon peppermint extract
- 24 ounces Jet-Puffed Marshmallows (2 bags)
- ½ cup peppermint candies crushed (or candy canes)
Instructions
- Preheat the oven to 350 degrees F. Spread the coconut flakes evenly over a baking sheet and toast in the oven until golden brown, about 5 minutes. (Be careful not to walk away, it can burn quickly!) Remove from the oven and transfer to a bowl to cool.
- To one double boiler, add the semi-sweet chocolate and 2 tablespoons of coconut oil. To a second double boiler, add the white chocolate and 2 tablespoons of coconut oil. Place both boilers over medium heat. Stir each chocolate until melted and smooth.
- Turn the heat down to medium-low under each boiler. Then, add the coconut extract to the semi-sweet chocolate and stir to combine. Add the peppermint extract to the white chocolate and stir to combine.
- Line two baking sheets with parchment paper. Set aside.
- Dip a marshmallow into the semi-sweet chocolate and then sprinkle with the toasted coconut. Place the marshmallow onto one of the lined baking sheets with the chocolate/coconut side facing up. Continue until one bag of marshmallows has been dipped and topped.
- Using the second bag of marshmallows, dip a marshmallow into the white chocolate and sprinkle with crushed peppermint candies. Place it on the second baking sheet with the chocolate/peppermint side facing up. Repeat until all the marshmallows have been dipped and topped.
- Allow to cool in the fridge or freezer until the chocolate is hardened and set up. Store in an airtight container in the fridge until ready to serve.
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