Dark Chocolate Raspberry Dipped Marshmallow Recipe



1 bag of regular size marshmallows

1 bag of Wilton Dark Chocolate Raspberry candy melts



paper heart topper (optional)


If desired hot glue a heart at the tip of the skewers to create a topper.

Place candy melts in a microwave safe bowl ( I only used half the bag for 20 marshmallows) Heat until completely melted. Dip marshmallows in melted candy, using a spoon take off some of the excess chocolate from the bottom and place on a piece of wax paper. This will give the candy time to thicken so your sprinkles don’t slide off. I did 5 at a time. Starting with the first one dipped I then dipped the chocolate dipped marshmallow into the sprinkles and placed them on the serving tray. Place the finished marshmallows in the refrigerator for 5 minutes to help speed up the drying process. Now you can skewer the marshmallows. TIP: Make sure you are coming straight down to skewer. This will help the skewers to stay straight.


Drumstick Treats



3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows

— or —

4 cups miniature marshmallows

6 cups  Crispy Rice cereal

Peanut butter

Cocoa Rice cereal


1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Crispy Rice cereal. Stir until well coated.

3. Cool slightly. Using buttered hands shape mixture into twelve small drumsticks.

4. Spread peanut butter on large end of each drumstick, then dip in Cocoa Rice cereal. Refrigerate until firm. Best if served the same day.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.


For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.