Valentine's Chocolate Marshmallow Pops in a pink bucket

Chocolate Marshmallow Pops

These fun, festive Chocolate Marshmallow Pops are decorated for Valentine's Day but are easily adapted for any special occasion. Prepared easily in large quantities, the recipe can be easily scaled for smaller batches. Just the right amount of {gluten-free} sweetness for a special treat!
Course Dessert
Cuisine American
Keyword chocolate marshmallow pops, valentine chocolate pops
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings 50 chocolate marshmallow pops
Calories 64 kcal
Author Toni Dash


  • 1 10- ounce bag Chocolate Chips (Semi-Sweet, Bittersweet, Milk or Dark)
  • 1 tablespoon Shortening (I use Spectrum Organic Vegetable shortening)
  • 1 16- ounce bag regular size Marshmallows
  • Decorative sprinkles (opaque sprinkles create a better end result than xxx sugar)
  • 50 6- inch lollipop or cake pop sticks (available at craft or baking supply stores)
  • 50 3- inch by 4-inch Candy/Treat bags and Twist Ties or twine (if desiring to cover the pops); also available at craft or baking supply stores


  1. Prepare a large baking sheet or two by lining with parchment paper. Set aside.
  2. Insert the sticks into the marshmallows to the marshmallows are secure and the sticks do not protrude out the top of the marshmallow.
  3. Place chocolate in a double boiler, a metal bowl above a saucepan of boiling water or follow the package direction for microwave melting. Once chocolate has melted, add the shortening and stir to fully combine. Remove from heat and allow to cool 2-3 minutes.
  4. To dip the marshmallows: Grasp a lollipop stick and dip the marshmallow into the chocolate covering the top and sides of the marshmallow by rotating the the marshmallow clockwise in the chocolate. Hold dipped marshmallow at and angle, with the top facing the dipping chocolate to allow excess chocolate to drain back into the dipping chocolate, leaving only a thin covering of chocolate on the marshmallow Note: a thick coating will drain downward as the pop is left to chill causing misshapen pops. A dining knife or finger can be used to scrape excess chocolate from the dipped pop before decorating.
  5. Holding the freshly dipped pop over a small plate, shake the sprinkles onto the pop as desired. For larger sprinkles a lighter application is best to discourage the sprinkles and chocolate from sliding downward when chilling.
  6. Place decorated pops onto prepared baking sheets and chill for 30 minutes or until fully set.
  7. Once chilled, if desired, pops may be covered with plastic treat bags and secured with a twist tie or colorful twine. Decorated pops may be stored in the refrigerator in a covered sealed container for 2-3 days, however are best when freshly prepared.
Nutrition Facts
Chocolate Marshmallow Pops
Amount Per Serving
Calories 64 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 11mg0%
Carbohydrates 12g4%
Fiber 0g0%
Sugar 9g10%
Protein 0g0%
Vitamin A 15IU0%
Vitamin C 0mg0%
Calcium 8mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.