Chocolate and Caramel Dipped Marshmallows –just like my favorites from Rocky Mountain Chocolate Factory–make an easy, delicious no-bake treat!
On Mainstreet in my hometown (shout-out to the beautiful Park City, Utah!) there’s a Rocky Mountain Chocolate Factory that we wouldn’t miss indulging on whenever we were there. I usually always ordered the Apple Pie Caramel Apple–complete heaven–until a friend introduced me to their chocolate and caramel dipped marshmallows. It sounded a little boring to me at the time. A marshmallow dipped in caramel and chocolate–big deal, right? Well, I was speechless after the first bite. Talk about the tastiest little treat, ever! Such an awesome combination!
So, of course I had to go and make them at home. I’ve made them a few times since–usually whenever we’re craving a simple, easy treat. Bonus that they’re no-bake and only take a few minutes! I love to enjoy them as they are, but we also often eat them sandwiched between honey graham crackers. It’s like a no-cook s’more. Delicious!
- 35 regular size marshmallows (about 1 bag)
- 1 bag Kraft Caramel Bits
- 2 cups Milk Chocolate Chips Or Chocolate Melting Wafers
- 18 lollipop sticks or straws
- Line a baking sheet with parchment paper. Set aside.
- Secure two marshmallows to each cake pop stick or straw.
- Add caramel bits and 2 tablespoons of water to small saucepan. Cook on medium-low heat, stirring constantly, until completely melted. Dip marshmallows in the caramel and swirl or use a spoon to help coat them on all sides. Allow excess caramel to drip off, and place on prepared pan. Refrigerate for at least 30 minutes.
- Add chocolate chips or wafers to a microwave safe bowl on 50% power for 1-2 minutes, stirring every 15 seconds, until smooth and melted. Dip caramel coated marshmallows in the chocolate. Use a spoon to help smooth chocolate all around. Allow excess chocolate to drip off, and return to parchment lined pan. Refrigerate for 15 minutes or until chocolate is set. Store leftovers in the fridge.
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