Kids will love to help dip the marshmallows into the melted chocolate and chopped nuts. Prep and Cook Time: 30 minutes, plus about 1 hour to chill. Notes: If you like, substitute orange candy sprinkles for the chopped nuts.

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Recipe Summary

Makes 24 marshmallows


Ingredient Checklist


Instructions Checklist
  • Line a baking sheet with waxed paper. Put pistachios in a shallow bowl.

  • Melt chocolate (see “Melting Chocolate: Be Gentle,â€Â� below). Holding at one end, dip 1 marshmallow at a time into the chocolate, turning to coat about 3/4 of the marshmallow. Use a knife to scrape excess chocolate off the bottom and back into the bowl. Hold marshmallow over the bowl of pistachios and sprinkle the nuts over the chocolate.

  • Put marshmallow (nut side down) on prepared baking sheet and repeat dipping, sprinkling, and placement with each remaining marshmallow. Chill marshmallows until chocolate is set, about 1 hour. Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 weeks.

  • Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.

  • Note: Nutritional analysis is per marshmallow.

Nutrition Facts

73 calories; calories from fat 47%; protein 1.2g; fat 3.8g; saturated fat 1.5g; carbohydrates 10g; fiber 0.4g; sodium 3.5mg.