This recipe takes marshmallow covered in chocolate to a whole new level, using jumbo marshmallows dipped in caramel and chocolate, and then coated with whatever crunchy, colorful, sweet or salty toppings you can imagine!
Marshmallow pops are delicious at the best of times – but chocolate caramel marshmallows? Ooh La La!
These dipped chocolate and caramel marshmallows are a super easy treat. They can be dressed up or down depending on the occasion, and can be enjoyed on their own or as a gourmet marshmallow accompaniment to s’mores or hot chocolate.
If you love dipping marshmallows in your hot chocolate, this recipe for easy chocolate and caramel marshmallow pops will take that habit to the next level! Or serve them alongside my Frozen S’mores Hot Chocolate for a seriously delicious treat!
And if you’re a s’mores lover? These dipped marshmallows will add a whole new dimension to your s’mores game (or your s’mores bar), leaving you wondering how you ever lived without a chocolate and caramel version in the past!
Dipped marshmallows on a stick are also a great idea for holiday themed baking. Cover them in red and green sprinkles for Christmas or pastels for Easter, use white chocolate to make marshmallow ghost pops at Halloween, or confetti hearts for Valentine’s Day. You could even adapt my Turkey Cake Pops for Thanksgiving and use these marshmallow pops instead of cake balls!
Even better than how darn versatile they are (and how great they taste)? My caramel and chocolate dipped marshmallows are super easy to make. Seriously!
My Chocolate Caramel Marshmallows Have Endless Variations
These delicious jumbo marshmallows on a stick, coated in 1 layer of my easy homemade caramel and 1 layer of chocolate, can also be covered with toppings for extra oompf!
And the toppings are really only limited by your imagination!
- Sprinkle the chocolate caramel marshmallows with course pink sea salt. Sea salt and chocolate makes such a delectable combination, and salted chocolate covered caramel marshmallow pops? Oh my, indeed!
- Use sprinkles on top of the chocolate. Use grocery store sprinkles for an easy and kid-friendly version of these caramel marshmallow pops. Or up the sophistication with Fancy Sprinkles, edible glitter or even edible Gold Leaf for adults or special occasions.
- Change up the chocolate you use from milk chocolate to dark chocolate or white chocolate. You could even use one flavor chocolate for the coating, and then drizzle a different flavor on top.
- Coat them in crushed nuts, like pecans (because chocolate and pecan is sooo good) or almonds, or flakes like coconut flakes.
- Coat them in crushed cookie crumbs like Oreos, peanut butter sandwich cookies, or crushed graham crackers.
- Skip the “pop” part of these chocolate caramel marshmallow pops, and use these marshmallows in s’mores!
- Use regular marshmallows stacked two to a stick. Or use mini marshmallows stacked like meat on a kebab skewer as a gourmet hot chocolate swizzle stick.
- Dress them up seasonally for Christmas, Halloween, Easter, Valentine’s Day, etc.
What You’ll Need
This recipe is so easy to make, but still such a delicious treat. I love that it’s pretty playful – I mean marshmallow pops aren’t an everyday dessert, right? But you can totally make them more sophisticated too, depending on your toppings. That means this dessert is great for a kids party, but also a fun an unexpected choice when entertaining friends or family, or even taking to a work function.
To start with, you’ll need some marshmallows, of course! I used giant campfire marshmallows that I found at a local shop, but you can easily order jumbo marshmallows off of Amazon if you’re having trouble finding them. Of course, you can use regular sized marshmallows too, or even mini ones!
You’ll also need lollipop sticks. Even if you plan to remove the stick at the end and use these caramel marshmallows for s’mores, you’ll still need the sticks for the dipping process.
Finally, you’ll need melting chocolate. I recommend splurging here on a high-end brand like Ghirardelli to get high end results, especially if you’re serving to adults.
Finally if you want to coat the outer chocolate shell, you’ll need some treats as toppings: sea salt, crushed nuts, fancy sprinkles, etc!
Tips for Making My Chocolate Caramel Marshmallow Pops
Caramel can get pretty sticky, and baking spray will be your friend to deal with this. Line a baking sheet with wax paper and give it a light coating of baking spray to prevent the dipped marshmallows from sticking too much.
When working with the caramel, let the melted caramel cool slightly before dipping the marshmallow. If the caramel is too hot, it may cause the marshmallow to melt a bit, which will make a gooey mess.
When coating the marshmallows, a spoon or small ladle will really help. Likewise, let any excess caramel and chocolate drip off the marshmallows before setting them on the tray. This will help ensure an even coating, and help everything set evenly.
Ensure the caramel has well and truly hardened before trying to dip in the chocolate! This is a great time to start preparing your toppings – while the caramel hardens, ideally in the fridge.
- 24 jumbo marshmallows
- 24 lollipop or cake pop sticks
- Wax paper
- Baking spray
- 1 10 ounce bag of Ghirardelli Melting Wafers
- Toppings according to your preference (sea salt, sprinkles, cookie crumbs, crushed nuts, etc)
- For the Caramel
- 1 cup butter (not margarine)
- 2.5 cups packed (light brown sugar)
- 1 cup light corn syrup
- 1 x 14 oz. can sweetened condensed milk
- Line a baking sheet with wax paper and give it a light coating of baking spray.
- Put one lollipop stick into each marshmallow and set aside.
- Make the caramel according to my easy caramel in the microwave recipe. If you are using store bought caramel bits, melt according to package directions.
- Let the melted caramel cool slightly. If the caramel is too hot when you start dipping marshmallows, it may cause the marshmallows to melt and lose their shape.
- Dip each marshmallow in the caramel to cover completely. Use a spoon to help cover the marshmallow evenly and completely. Let any extra caramel drip off back into the bowl so the marshmallow is more or less evenly coated.
- Set each marshmallow back on the baking tray to harden. Once you've dipped all the marshmallows in the caramel, refrigerate for 30 minutes or until they have completely hardened.
- While the caramel hardens, prepare any toppings you want to add as a crust on top of the chocolate layer (crushed nuts, sprinkles, cookie crumbs, sea salt, etc.).
- Melt the melting chocolate according to directions.
- Dip each marshmallow in the melted chocolate, using a spoon to help coat them evenly.
- Let the chocolate set slightly, and then add any additional toppings before the chocolate hardens completely. Depending on what toppings you use, you might sprinkle them on (i.e. sea salt, sprinkles) or dip the marshmallows (i.e. crushed nuts, cookie crumbs).
- Let harden in the fridge for at least 15 minutes, or until the chocolate has set completely. Store in an airtight container in the fridge.
Use melting chocolate, not chocolate chips, if you want a more polished look. Chocolate chips will taste just as good, but they're harder to melt to an even consistency, and therefore won't coat each marshmallow as evenly when dipping.
Let your caramel cool abut before dipping. If the caramel is too hot, it may melt your marshmallow.
Use a spoon to even out the caramel and chocolate coatings to ensure every part is coated more or less evenly.
Amount Per Serving: Calories: 306Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 124mgCarbohydrates: 45gFiber: 1gSugar: 39gProtein: 3g
This nutritional information was calculated using a third party service and is an estimation only.