1. Line cookie sheet with parchment or wax paper.
2. Insert a lollipop stick into the top (flat side) of each marshmallow.
3. In a double boiler over hot, not simmering, water, melt chocolate and oil, stirring occasionally until mixture is smooth. Swirl marshmallow into chocolate, letting excess drip back into pot. Holding marshmallow over a plate, cover on all sides with sprinkles. Place on prepared cookie sheet and refrigerate until chocolate is set, 15 minutes.