Chocolate Marshmallow Peppermint Sticks are Easy & Fun!


I was looking for something quick and easy to make with some leftover marshmallows I had on hand, and these chocolate marshmallow peppermint sticks came onto my radar. They’re a fun little project for kids and adults and can be gifted, nibbled on, or stirred into hot cocoa for an indulgent flavor twist. I like to gift them with Homemade Dairy-Free Hot Cocoa Mix for a special treat.

Chocolate Marshmallow Peppermint Sticks Recipe - easy, fun, dairy-free, and optionally vegan (great in hot cocoa!)

Chocolate Marshmallow Peppermint Sticks are Easy & Fun!

All you need is a few simple ingredients to make these little treats. And I have some tips on choosing them.

Candy Canes – Most brands are dairy-free and often kosher pareve. But you want to pick up the regular size candy canes, not minis. If you want an allergy-friendly, corn syrup-free brand, then TruJoy Organic Candy Canes are great.

Marshmallows – Most brands of marshmallows are also dairy-free. Just be careful with trendy brands, like Smashmallow, as they do add milk to some flavors. Traditional marshmallows are not vegan because they are made with gelatin. For vegan, I really like the regular-size Dandies (not the minis!).

Chocolate – I typically use Enjoy Life Chocolate Chips, but see my Dairy-Free Chocolate Chip Guide for dozens of brands.

Chocolate Marshmallow Peppermint Sticks Recipe - easy, fun, dairy-free, and optionally vegan (great in hot cocoa!)

Special Diet Notes: Chocolate Marshmallow Peppermint Sticks

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, optionally vegetarian, and optionally top food allergy-friendly. Please note that most brands of vegan marshmallows do contain soy.

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.

More Easy Giftable Treats

Dairy-Free Hot Cocoa Mix (vegan, gluten-free & optionally allergy-friendly)

Dairy-Free Hot Cocoa Mix Recipe with quick Vanilla Sugar plus Spice, Mocha, and Mint Variations!

Holiday Sandwich Cookies (vegan, gluten-free & allergy-friendly)

Gingerbread Cookie Mix (optionally vegan, nut-free & soy-free)

Gingerbread Cookie Mix Recipe (giftable with preparation instructions - dairy-free, vegan optional)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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