Okay…I don’t normally do desserts that are straight-up sugar bombs, but it’s really hard for me to get through a summer without at least a few marshmallows. It was one of the few sugary foods we ever had around our house growing up, so they remind me of being a kid. And they just make me happy. I think it’s their puffiness.
This recipe is crazy easy. I’m always looking to create things that look amazing but require as little effort as possible, and these sweet bites are definitely THAT.
And just an FYI, I wrote the recipe to yield six marshmallow treats…that seemed like a nice tidy number that would allow the ingredient amounts to be multiplied easily in order to make however many you’ll be serving. These would be great to take to a BBQ or summer party. And the 4th of July is right around the corner! Just sayin’…
Enjoy this one!
Chocolate-Covered Marshmallows with Strawberry Hats
Two Servings, Dessert | Gluten-Free, Vegan
Ready in: 20 min
6 large marshmallows (I was able to find vegan ones at a local co-op. Check your local health food stores.)
1/4 cup chocolate chips (use diary-free for vegan option)
1 or 2 small strawberries (large ones will be too big around for topping the marshmallows)
1. Slice strawberry(s) into thin slices. HINT: Be careful not to make them too thick or else the marshmallow can end up being a little top-heavy and prone to tipping over before. Aim for about 1/4-inch thick slices.
2. Prepare a cookie sheet or plate covered with parchment paper to set chocolate-dipped marshmallows on.
3. Over high heat, bring 1 to 2 inches of water to a boil in a medium saucepan. Reduce heat to low and place the bowl in the saucepan. Be sure the water doesn’t get displaced enough to spill over into the bowl.
4. Pour in chocolate chips.
5. Stir until completely melted.
6. Dip marshmallow into chocolate to cover about a 1/2 inch of marshmallow, then place chocolate side up on plate or cookie sheet.
7. Place a strawberry slice on top, then repeat process with remaining ingredients.
8. Refrigerate for at least 10 minutes before serving.
NOTE: The one tricky thing about these is storing them before serving if you’re making them ahead of time. If you have a cool spot where they won’t melt, keep them there in a deep, air-tight container. (If your kitchen is too warm, you can refrigerate them, but it will dry them out a little. They actually still taste really good, though. And heaven help me, I LOVED them frozen).
And I suggest making these no more than a couple hours before you plan to serve them to keep them looking perky. If you want toppers that will “weather the elements” a little better, try nuts, dried fruits, or candies—these will look great all day long.
Try making homemade marshmallows with more fruity toppings: Patriotic Chocolate-Covered Marshmallows