Prep your workstation. Line a baking sheet with parchment paper or a silicone mat. Set out your toppings in small bowls so you can move quickly after dipping.

Skewer the marshmallows. If using sticks, insert one into each marshmallow about halfway through. This makes dipping easier and keeps sticky fingers to a minimum.

Melt the chocolate. Place chocolate in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until almost melted. Stir until smooth. If using a double boiler, keep the heat low and stir constantly. Add 1–2 teaspoons of coconut oil or shortening if you want a thinner, shinier coating.

Test the consistency. Dip a spoon into the chocolate and let it drip. If it falls in a steady ribbon, you’re set. If it’s too thick, add a tiny bit more oil. If it’s too thin, add a little more chocolate.

Dip the marshmallows. Hold the stick and submerge each marshmallow about three-quarters of the way, or all the way if you prefer a full coat. Gently tap the stick on the bowl’s edge to remove excess chocolate.

Add toppings. Immediately sprinkle or roll the dipped marshmallow in your chosen toppings. Work quickly—the chocolate begins to set as it cools.

Set on the tray. Place each dipped marshmallow on the lined baking sheet. If you want a neat round bottom, let the excess drip a bit longer before placing it down.

Chill briefly. Refrigerate for 10–15 minutes, just until set. Don’t over-chill or you may get condensation later when they warm up.

Optional drizzle. Melt a contrasting chocolate (like white over dark) and use a spoon or piping bag to drizzle narrow lines for a bakery-style finish. Chill again for 5 minutes to set.

Serve or store. Enjoy right away, or follow the storage tips below to keep them fresh.