Chocolate Marshmallow Peppermint Sticks
Prep time
Cook time
Total time
These sweets treats are easy to make for gifts and pair nicely with homemade dairy-free hot cocoa mix. They're also a fun project to make with kids!
Serves: 12 sticks
  1. Break off the curved tops of the candy canes so you are left with 12 sticks. Place the curved tops in a plastic bag and smash them with a mallet or other firm object to get peppermint candy crumbs. Pour the crumbs into a bowl.
  2. Put the chocolate chips and oil in a microwave-safe bowl and heat on HIGH for 1 minutes. Whisk thoroughly. If not fully melted, heat 15 seconds more and whisk. Repeat if needed until just melted. Do not overheat the chocolate.
  3. Line a sheet or flat plate with a sheet of parchment paper.
  4. Dip the broken end of a peppermint stick in the chocolate (about ½-inch) and then press it into a flat side of the marshmallow. Place it marshmallow side down on the parchment. Repeat with the remaining peppermint sticks and marshmallows.
  5. Put the marshmallows in the refrigerator for 15 minutes or freezer for 5 minutes. The chocolate will keep the marshmallows from sliding off the sticks!
  6. If your chocolate starts to set up, reheat it in the microwave for just 15 seconds and whisk.
  7. Dunk the marshmallows in the chocolate, rolling to get it up the sides a bit. Let any excess chocolate drip off, and then roll the chocolate-covered marshmallow in the candy cane crumbs. Set it, marshmallow down, back on the parchment paper. Repeat with the remaining marshmallow sticks.
  8. Refrigerate the sticks for 15 minutes, or until the chocolate is set.
  9. Store the chocolate marshmallow peppermint sticks in an airtight container at room temperature. If properly sealed (so the marshmallows don't go stale), they will keep for a couple of weeks.
Recipe by Go Dairy Free at