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These Christmas marshmallow pops are absolutely adorable and perfect for Christmas parties. They are dipped in gourmet Belgian chocolate and then colored with chocolate candy color or candy melts. Decorate them with simple ingredients like sprinkles and pretzels. A tutorial for Santa and Rudolph is included and there are also instructions for a simple Christmas tree marshmallow. These simple holiday treats (that kids love) are just right for sharing with friends, bringing to parties, or adding a special touch to your dessert table.
These super-cute Christmas marshmallow pops are easy to make and boast chocolate and marshmallow flavors in every bite. A fun alternative to cake pops!
Enjoy Christmas baking? You might also like gumdrop nougat, Biscoff reindeer Linzer cookies, or melted snowman cookie bark.
Why You’ll Love It
Simple to put together: This is an easy recipe that’s geared towards home cooks of any experience level. You can even let the kids help out.
Really delicious: The marshmallow and chocolate flavors are so good.
Incredibly cute: These adorable little treats are not only good for eating but they look great on your Christmas table as part of the festive decor.
Christmas Marshmallow Pops Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Marshmallows: You need regular large marshmallows not the mini ones.
Chocolate: Both dark chocolate and white chocolate are used in this marshmallow pops recipe.
Candy coloring: This is for the Christmas trees.
Mini pretzels: For Rudolph’s antlers.
Mini marshmallows: These are for Santa’s hat.
Sprinkles: White ones for Santa’s hair and beard, and colorful ones for the Christmas trees.
How to Make Christmas Marshmallows
For more detailed instructions with weights and measurements, jump to the printable recipe card.
For Rudolph:
Melt the chocolate: Melt the dark chocolate in the microwave.
Assemble the marshmallow pops: Insert a lollipop stick or paper straw into a marshmallow. Dip the mini pretzels in the melted chocolate and press them into the marshmallow for Rudolph’s antlers. Refrigerate or freeze until set.
The finishing touches: Dip the whole thing into the melted dark chocolate and set on a parchment paper lined baking sheet. Add sprinkles for the eyes and nose and refrigerate to set.
For Santa:
Melt the chocolate: Melt the white chocolate in the microwave and put a little of it in a small bowl with red food coloring, mixing to combine.
Dip the marshmallows: Insert lollipop sticks or straws in the marshmallows and dip in the white chocolate and then put them on a parchment paper lined baking sheet.
Add the decorations: Add sprinkles for the eyes and nose and refrigerate to set. Dip the top of each one into the red mixture for Santa’s hat. Add a mini marshmallow on top as the hat pom-pom. Put the marshmallow pops back on the parchment paper lined baking sheet and drizzle some chocolate to be Santa’s beard and the hat brim. Add white Jimmies over the white chocolate piping and set in the refrigerator.
For the Christmas trees:
Dip the marshmallows: Color some melted white chocolate with green candy color. Insert paper straws or lollipop sticks into the marshmallows and dip into the green mixture.
Decorate them: Coat the marshmallows in sprinkles and add a star-shaped sprinkle on top. Allow to set on a parchment paper lined baking sheet in the refrigerator.
Substitutions and Variations
Chocolate: I like to use Belgian chocolate but you can use colored candy melts to save time if you prefer. I used these Belgian white chocolate callets (like these ones). Callets are chocolate chips that are designed to melt rather than be eaten as they are.
Different decorations: Use any kind of colored sprinkles. Metallic pearl sprinkles are good for Santa’s nose and black nonpareils work well for the eyes. White Jimmies are good for Santa’s hair and beard, and Christmas nonpareils (like these!) work well for the Christmas trees. Feel free to use whatever you prefer though.
Serving Suggestions
As a sweet snack: Serve them on a platter with chocolate-covered Oreo Christmas cookies and Italian rainbow cookies.
As part of dessert: Enjoy these fun marshmallow pops with one of these Christmas desserts, perhaps paired with hot cocoa.
For gifting: These are great for gifting, perhaps with a boozy hot chocolate kit or cocktail making kit too.
How to Store Christmas Decorated Marshmallows
Store: These are best enjoyed the day they are made but you can keep them for up to 2 days in an airtight container at room temperature. Don’t refrigerate them because this results in moisture on the chocolate.
Freeze: Don’t freeze these because they can crack.
Top Tips
Melting the chocolate: Use deep bowls or small mason jars when melting the chocolate, as they’re easier to dip the marshmallow pops into.
Dipping the marshmallows: Twist the marshmallow to ensure it’s completely covered with the chocolate. Let the excess chocolate drip off.
Candy coloring: Use oil-based candy coloring for the best results.
Get the kids to help: Adults can do the dipping (for less mess!) and kids can help add decorations and sprinkles (and of course do the taste-test!)
Decorating Marshmallows FAQs
The microwave is the quickest method. Stir the chocolate every 15 to 20 seconds so it doesn’t scorch in one place and it melts evenly. When it’s smooth it’s done. You can use a double boiler instead of the microwave if you have one.
This depends on which of the marshmallow pops you’re making and your dipping technique. It’s better to have some left over than run out.
Sure, you can use any kind of melting chocolate. Another option is to use candy melts instead of the chocolate.
How about snowman marshmallows? You’ll need white chocolate for dipping along with candies and sprinkles to add the facial features, scarf and buttons. You can also get creative and come up with your own marshmallow pops ideas!
Christmas Marshmallow Pops Recipe
Christmas Marshmallow Pops
Equipment
- 9 Christmas Paper Straws or Popsickle Sticks
Ingredients
- 9 marshmallows, regular size
- 1 Cup Belgian dark chocolate, measure before melting
- 1 Cup Belgian white chocolate, measure before melting
- oil-based candy color, for coloring chocolate in red and green if you are making the Christmas trees
- 3 mini pretzels, for Rudolph
- 3 mini marshmallows, for Santa’s hat
- sprinkles
Instructions
To Make Rudolph:
- In a deep microwave-safe bowl or mason jar melt 1 cup dark chocolate or enough to immerse a marshmallow and coat it fully. In 20-second increments, stirring well in between.
- Prepare a plate or baking sheet lined with waxed paper. Set aside. (Reserve for other pops to set).
- Start by inserting a paper straw or lollipop stick into the base of a marshmallow.
- Break a mini pretzel in half to create a set of antlers. Dip the ends in chocolate and press them into the top of the marshmallow. Allow to set in the fridge or freezer for a few minutes.
- Once the antlers are set, dip the marshmallow into the dark chocolate, fully coating all sides and the base. Allow any excess chocolate to drip back into the bowl or jar. Place it on the wax paper-lined plate. Add the sprinkles for the eyes and nose. We used black nonpareils for the eyes and a giant red sprinkle for the nose. Refrigerate to set.
To Make Santa:
- In a deep microwave-safe bowl or mason jar melt 1 cup white chocolate enough to immerse a marshmallow and coat it fully. Add about 3 tablespoons to a smaller bowl with a few drops of red candy color (for Santa’s hat ). Mix to combine and set aside.
- Insert the paper straw into a marshmallow.
- Dip the marshmallow in the white chocolate. Evenly coat all sides and the base and allow the excess chocolate to drip back into the jar or bowl. Place the pop on the wax paper-lined plate. Add the sprinkles for the eyes and nose. We used black nonpareils for the eyes and a metallic pearl sprinkle for the nose. Allow the marshmallow to set in the fridge or freezer for a couple of minutes.
- Once Santa’s head has set, dip the top of the marshmallow into the red melted chocolate to form the hat. Leave room for the brim of the hat. Attach the mini marshmallow as a pom pom at the side of Santa’s hat.
- Place the marshmallow back on the wax paper-lined plate. Place a tablespoon of the remaining melted white chocolate into a piping bag or Ziploc bag with the corner cut off. Pipe a brim for the hat and Santa’s beard.
- Next, add some white Jimmies over the white chocolate piping being careful not to get any on the red hat. Allow to set in the fridge for a few minutes.
To Make the Christmas Tree:
- Use some of the remaining white chocolate or melt some more and add a few drops of green candy color. Mix until combined. Add a marshmallow to a paper straw and dip in the melted green chocolate then immediately coat in sprinkles. We used Christmas-colored nonpareils.
- While the chocolate is still wet add a sprinkle star to the top. Allow to set in the fridge on the wax paper-lined plate.
Nutrition
These Christmas marshmallow pops are fun and easy to make and they taste great. You can choose from making reindeer, Santa or Christmas trees or make some of each. Each marshmallow pop is made using one marshmallow and some chocolate or melting candies along with sprinkles and decorations. You can buy Christmas pops during December and the holidays of course, but it’s much more enjoyable to make your own.
Other Festive Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These Christmas marshmallow pops were such a hit at my holiday party! Super cute and fun to decorate—plus, they disappeared in minutes!