Dark Chocolate Salted Caramel Dipped Marshmallows

/// December 28th, 2014

This easy decadent recipe combines three of my all-time favorite treats: dark chocolate, salted caramel, and marshmallows! Top the melted chocolate with a sprinkle of crushed graham crackers and you’ve got a bite-sized s’mores treat. These are a new favorite! 

Dark Chocolate Salted Caramel Dipped Marshmallows Today is my first post since the holiday break (I missed you guys!!!), and this one is for all you marshmallows lovers out there! These (store bought) marshmallows are drenched in a homemade salted caramel sauce, dipped in luscious dark chocolate, then topped with a pinch of crushed graham crackers. They are loaded with flavor, texture, and personality!

Dark Chocolate Salted Caramel Dipped Marshmallows The best part? Despite being a little bit messy (melted chocolate always is…), these Dark Chocolate Salted Caramel Dipped Marshmallows are a cinch to make.

Dark Chocolate Salted Caramel Dipped Marshmallows Since the marshmallows and chocolate are store-bought, most of the work is already done for you. The salted caramel sauce is made at home from scratch, but don’t worry – it’s super easy and no fancy equipment is required. Just follow this 6-Minute Small Batch Salted Caramel Sauce and you’ll be dipping marshmallows in no time.

Dark Chocolate Salted Caramel Dipped Marshmallows The first step is an important one. Line the marshmallows on a large baking sheet (lined with parchment paper or a silicon baking mat) and pop them in the freezer for 15 minutes. This allows them to firm up (without freezing completely), making it much easier to dip them in the caramel sauce.

Dark Chocolate Salted Caramel Dipped Marshmallows While the marshmallows chill, melt your chocolate and make your salted caramel sauce. You’ll want to let the caramel cool for just a minute or so before dipping the marshmallows in it.

Dark Chocolate Salted Caramel Dipped Marshmallows

Dark Chocolate Salted Caramel Dipped Marshmallows

Dark Chocolate Salted Caramel Dipped Marshmallows

Dark Chocolate Salted Caramel Dipped Marshmallows Then you’ll place the marshmallows back on the baking sheet and pop the pan back in the freezer for another 15 minutes, or until the caramel has set enough and each marshmallow can easily be lifted off the pan.

Dark Chocolate Salted Caramel Dipped Marshmallows Now it’s chocolate time! You’re going to quickly dip each marshmallow into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Then you’ll simply place the marshmallow back on the prepared sheet. You can drizzle some chocolate over the top of them once all of the bottoms are dipped, and then sprinkle the tops with crushed graham cracker crumbs. This makes them taste like just s’mores!!!

Dark Chocolate Salted Caramel Dipped Marshmallows Allow the chocolate to set before serving! You can quicken this up by placing the pan back in the freezer or fridge.

Dark Chocolate Salted Caramel Dipped Marshmallows
For this recipe I use my Artisan silicon mat. It’s a life saver when it comes to candy making!

Dark Chocolate Salted Caramel Dipped Marshmallows

Yield: About 30 marshmallows

Serving Size: 1 marshmallow

Ingredients

  • (1) 16 oz bag of large marshmallows
  • (2) batches of Six-Minute Salted Caramel Sauce (link to recipe in post)
  • 8 ounces dark chocolate, melted
  • 2 teaspoons coconut or canola oil
  • 1/4 cup crushed graham cracker crumbs

Instructions

  1. Line a large baking sheet with parchment paper or a silicon baking mat. Line the prepared baking sheet with the marshmallows. Place pan in the freezer for 15 minutes.
  2. While the marshmallows set, make your caramel sauce.
  3. Once the marshmallows are ready, dip the bottom end of each marshmallow into the caramel, then place it back onto the prepared pan. Repeat with all marshmallows. Place the pan back into the freezer and let the caramel set; about 15 minutes.
  4. While the caramel sets, melt your chocolate. To do this, place the chopped chocolate in a small microwaveable bowl, add in the oil, and heat on low for 30 second increments, stirring in between each, until chocolate is completely melted and can be whisked smooth. Set aside.
  5. When the caramel is set, remove the pan from the freezer and dip each marshmallow into the melted chocolate; repeat with all marshmallows. Drizzle remaining chocolate over the tops of the marshmallows, then sprinkle with the crushed graham cracker crumbs.
  6. Allow chocolate to set before eating/serving.

Notes

*When dipping the marshmallows in the caramel, don't let too much caramel drip off before transferring it to the baking sheet. The caramel will make a little pool around the bottom of the marshmallow when cooled, making it easy to peel off the silicon sheet. *If you don't like dark chocolate, you can use milk chocolate or semi-sweet chocolate, but the marshmallows may be cloying sweet with a sweeter chocolate. *This is a recipe for sweet teeth :) The salt and dark chocolate help balance out the sweetness, but even with those ingredients the end result is a very sweet treat.

http://bakerbynature.com/dark-chocolate-salted-caramel-dipped-marshmallows/

*Affiliate links are used in this post

Dark Chocolate and Salted Caramel Dipped Marshmallows



24 thoughts on “Dark Chocolate Salted Caramel Dipped Marshmallows

    1. Annette Flannery

      I love this idea, but I think I will take it a step further and add a Vanilla Wafer Cookie to the bottom after the caramel than dip in chocolate to get the crunchy part.

      Reply
  1. Cassidy

    These sound wonderful…just can’t figure out what the coconut oil or canola oil would be used for in the recipe…?

    Reply
  2. Michele

    Thanks for this creative idea !, Going to make these for a Camping theme wedding . favours are enamelware camping mugs – will add marshmallows – in cello bag with ribbon to sit in .the mugs !

    Reply
  3. Karen

    As great as these look, I was totally unsuccessful in getting the caramel to adhere to the marshmallows…it simply ran off into a big, gloppy caramel mess in the parchment…I froze the marshmallows as directed, then dipped them in the caramel, refroze about 18 minutes, dipped them a second time in the caramel…again the caramel simply pooled on my sheet pan….very disappointed! Did this happen because I used a jarred caramel sauce?

    Reply
    1. bakerbynature Post author

      Hi Karen. I’m sorry to hear the recipe didn’t work out for you! It sounds like your caramel was too thin :( Did you use a caramel sauce or an actual caramel? If it’s a sauce (like you would use for ice cream) then that is the reason it never took shape.

      Reply
      1. Karen

        I did use Smuckers Caramel….maybe I’ll try your Salted Caramel with the rest of the marshmallows…thanks for the info!

        Reply
  4. DiAnne

    Hi Elizabeth, I want to make these as favors for a rehearsal dinner. I can keep them refrigerated until I take them to the venue. At that point how long can they set out on the tables. Also, do I need to tell the guests to refrigerate them after they take them home? Thank you, DiAnne

    Reply
    1. bakerbynature Post author

      Hi DiAnne. I think they’d be fine sitting on the table for hours, as long as it’s not too hot or humid. Once they’ve set, they should be fine at room temperature for up to a week.

      Reply
  5. Karen Blair

    I plan to make these for an upcoming Block Party! We are having a campfire but I think these will be a much bigger hit than the traditional s’mores!

    Reply

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